The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat

This study was conducted to evaluate the effect of salt brining process parameters (salt concentration 0–15%, brining time 4–12 h, brining temperature 4–20 °C) on the quality of sous vide cooked duck meat by a single factor combined with response surface methodology (RSM). The sensory evaluation, ph...

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Manylion Llyfryddiaeth

Prif Awduron:	Man Zhang, Cuncun Fu, Mengfei Chen, Changhai Jin
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	MDPI AG 2023-09-01
Cyfres:	Foods
Pynciau:	duck meat sous vide cooking salt brining process optimization flavor characteristics
Mynediad Ar-lein:	https://www.mdpi.com/2304-8158/12/18/3452
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!