Effects of Different Salt Ion Concentrations in Immersion Vacuum Cooling on the Qualities of Spiced Chicken Drumsticks

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...

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Bibliographic Details
Main Authors: Di Zhou, Rui Song, Guofu Yi, Qingli Han, Huazhen Cai, Yawei Zhang, Yuxia Zhu
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
immersion vacuum cooling
cooling rate
low-temperature processing
salt ion concentration
drumsticks
nuclear magnetic resonance
Online Access:https://www.mdpi.com/2304-8158/11/24/4063

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