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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |