Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards

The purpose of this study was to evaluate the effects of ultrasound-assisted saucing on the quality of chicken gizzards. The results showed that with the prolonging of the saucing time, the yield, water holding capacity (WHC), lightness (L*), redness (a*) and springiness of chicken gizzards signific...

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Detalles Bibliográficos
Autores principales: Li, Haijing, Feng, Jia, Shi, Shuo, Wang, Xu, Xia, Xiufang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9126853/
https://www.ncbi.nlm.nih.gov/pubmed/35609506
http://dx.doi.org/10.1016/j.ultsonch.2022.106038

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9126853/
https://www.ncbi.nlm.nih.gov/pubmed/35609506
http://dx.doi.org/10.1016/j.ultsonch.2022.106038

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