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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...
Autores principales: | Li, Haijing, Feng, Jia, Shi, Shuo, Wang, Xu, Xia, Xiufang |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
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 |
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