Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters

To study the potential usefulness of ultrasound (0, 30, and 60 min) and sodium bicarbonate (0 % and 0.2 %) combination on the reduced-salt pork batters, the changes in water holding capacity, gel properties, and microstructure were investigated. The pH, salt-soluble proteins solubility, cooking yiel...

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Detalles Bibliográficos
Autores principales: Kang, Zhuang-Li, Shang, Xue-Yan, Li, Yan-Ping, Ma, Han-Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9463446/
https://www.ncbi.nlm.nih.gov/pubmed/36063789
http://dx.doi.org/10.1016/j.ultsonch.2022.106150

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9463446/
https://www.ncbi.nlm.nih.gov/pubmed/36063789
http://dx.doi.org/10.1016/j.ultsonch.2022.106150

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