Combination treatment of high‐pressure and CaCl 2 for the reduction of sodium content in chicken meat batters: effects on physicochemical properties and sensory characteristics-Reference-Cited by-同舟云学术

Combination treatment of high‐pressure and CaCl 2 for the reduction of sodium content in chicken meat batters: effects on physicochemical properties and sensory characteristics

Published:2021-10-04 Issue:12 Volume:56 Page:6322-6334
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Wang Yu¹²^ORCID,Bai Yan‐hong¹²^ORCID,Ma Fei³⁴,Li Ke¹²,Zhou Hui³⁴,Chen Cong‐gui³⁴^ORCID

Affiliation:

1. College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou Henan 450000 China

2. Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou Henan 450000 China

3. School of Food and Biological Engineering Hefei University of Technology Hefei Anhui 230009 China

4. Engineering Research Center of Bio‐process from Ministry of Education Hefei University of Technology Hefei Anhui 230009 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15346

Reference43 articles.

1. Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage

2. Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters

3. Effect of high pressure on reduced sodium chloride surimi gels

4. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan

5. Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods

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