Effects of Different Salt Ion Concentrations in Immersion Vacuum Cooling on the Qualities of Spiced Chicken Drumsticks

The traditional immersion vacuum cooling of meats can result in product defects. To optimize these processes, different salt ion concentrations in the immersion solution (0%, 3%, 5%, and 7%) were assessed, in relation to the cooling rate, cooling loss rate, color, texture, moisture status, and micro...

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Detalles Bibliográficos
Autores principales: Zhou, Di, Song, Rui, Yi, Guofu, Han, Qingli, Cai, Huazhen, Zhang, Yawei, Zhu, Yuxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777754/
https://www.ncbi.nlm.nih.gov/pubmed/36553805
http://dx.doi.org/10.3390/foods11244063

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777754/
https://www.ncbi.nlm.nih.gov/pubmed/36553805
http://dx.doi.org/10.3390/foods11244063

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