Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang

Sodium chloride (NaCl) replacement with calcium chloride (CaCl(2)) effect on protein solubility, proteolytic enzyme and quality characteristics of a chicken soup prepared from spent hen (SH) chicken were investigated. By means of immerse marination prior to cooking, a total of 60 skinless SH breast...

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Detalles Bibliográficos
Autores principales: Barido, Farouq Heidar, Lee, Sung Ki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8460325/
https://www.ncbi.nlm.nih.gov/pubmed/34632405
http://dx.doi.org/10.5851/kosfa.2021.e43

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8460325/
https://www.ncbi.nlm.nih.gov/pubmed/34632405
http://dx.doi.org/10.5851/kosfa.2021.e43

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