Related ArticlesLow-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition.
Food Chem. 2016 Jun 1;200:308-14
Authors: Shao JH, Deng YM, Jia N, Li RR, Cao JX, Liu DY, Li JR
Abstract
The objective was to elucidate the influence of NaCl and polyphosphates in the stage of protein swelling on the water-holding capacity (WHC) of meat batter. The meat batters were formulated with salt in different ways by adding established amounts of only NaCl, only polyphosphates, jointly adding NaCl and polyphosphates, and a control without any salt. An increase (p
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Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition.
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