دورية أكاديمية
Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters
| العنوان: | Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters |
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| المؤلفون: | Zhuang-Li Kang, Xue-Yan Shang, Yan-Ping Li, Han-Jun Ma |
| المصدر: | Ultrasonics Sonochemistry, Vol 89, Iss , Pp 106150- (2022) |
| بيانات النشر: | Elsevier, 2022. |
| سنة النشر: | 2022 |
| المجموعة: | LCC:Chemistry LCC:Acoustics. Sound |
| مصطلحات موضوعية: | Ultrasound, Sodium bicarbonate, Relaxation time, Textural properties, Microstructure, Chemistry, QD1-999, Acoustics. Sound, QC221-246 |
| الوصف: | 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 yield, and b* values of reduced-salt pork batters significantly increased (P |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1350-4177 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S1350417722002462; https://doaj.org/toc/1350-4177 |
| DOI: | 10.1016/j.ultsonch.2022.106150 |
| URL الوصول: | https://doaj.org/article/537d7615a16049d8b18fde783a04babc |
| رقم الأكسشن: | edsdoj.537d7615a16049d8b18fde783a04babc |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 13504177 |
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| DOI: | 10.1016/j.ultsonch.2022.106150 |