EFFECTS OF SODIUM-CHLORIDE AND CONDENSED PHOSPHATES ON WATER-HOLDING CAPACITY, PH AND SWELLING OF CHICKEN MUSCLE

被引：72

作者：

SHULTS, GW ^{[1
]}

WIERBICKI, E ^{[1
]}

机构：

[1] USA, NATICK LABS, FOOD LAB, NATICK, MA 01760 USA

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02131.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：991 / 994

页数：4

共 50 条

[1] EFFECT OF CONDENSED PHOSPHATES ON PH, SWELLING AND WATER-HOLDING CAPACITY OF BEEF
SHULTS, GW
WIERBICK.E
RUSSELL, DR
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (06) : 860 - &
[2] EFFECTS OF PH AND SODIUM-CHLORIDE ON THE WATER HOLDING CAPACITY OF SURIMI AND ITS GEL
AKAHANE, Y
SHIMIZU, Y
[J]. NIPPON SUISAN GAKKAISHI, 1989, 55 (10) : 1827 - 1832
[3] EFFECTS OF ULTIMATE PH ON OVINE MUSCLE - WATER-HOLDING CAPACITY
BOUTON, PE
SHORTHOSE, WR
HARRIS, PV
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (03) : 351 - +
[4] EFFECT OF SODIUM-CHLORIDE CONCENTRATION ON PH, WATER-HOLDING CAPACITY AND EXTRACTABLE PROTEIN OF PRERIGOR AND POSTRIGOR GROUND-BEEF
BERNTHAL, PH
BOOREN, AM
GRAY, JI
[J]. MEAT SCIENCE, 1989, 25 (02) : 143 - 154
[5] INFLUENCE OF ANION AND CATION ON THE WATER-HOLDING CAPACITY OF BOVINE HIDE COLLAGEN AT DIFFERENT PH VALUES - EFFECT OF SODIUM-CHLORIDE AND POLYPHOSPHATES ON HYDRATION
RANGANAYAKI, MD
ASGHAR, A
HENRICKSON, RL
[J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (03) : 705 - 710
[6] INFLUENCE OF SODIUM-CHLORIDE ON BIOCHEMICAL-CHANGES, WATER-HOLDING CAPACITY AND SARCOMERE-LENGTH OF SLAUGHTER-FRESH BEEF MUSCLE
FISCHER, C
HONIKEL, KO
HAMM, R
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1982, 174 (06): : 447 - 452
[7] EFFECT OF REDUCED SODIUM-CHLORIDE CONCENTRATION AND TETRASODIUM PYROPHOSPHATE ON PH, WATER-HOLDING CAPACITY AND EXTRACTABLE PROTEIN OF PRERIGOR AND POSTRIGOR GROUND-BEEF
BERNTHAL, PH
BOOREN, AM
GRAY, JI
[J]. MEAT SCIENCE, 1991, 29 (01) : 69 - 82
[8] Effects of sodium chloride or salt substitutes on rheological properties and water-holding capacity of flour and hardness of noodles
Tan, Hui-Ling
Tan, Thuan-Chew
Easa, Azhar Mat
[J]. FOOD STRUCTURE-NETHERLANDS, 2020, 26
[9] Water-holding capacity in chicken breast muscle is enhanced by pyruvate and reduced by creatine supplements
Young, JF
Karlsson, AH
Henckel, P
[J]. POULTRY SCIENCE, 2004, 83 (03) : 400 - 405
[10] THE EFFECT OF MEAT TYPE, SODIUM-CHLORIDE, AND TETRASODIUM PYROPHOSPHATE ON PH, COOKED YIELD, AND WATER HOLDING CAPACITY OF POULTRY
FURUMOTO, EJ
ABERLE, ED
STADELMAN, WJ
[J]. POULTRY SCIENCE, 1982, 61 (07) : 1469 - 1470

← 1 2 3 4 5 →