Effects of NaHCO3 on the colour, tenderness, and water distribution of raw and cooked marinated beef
Author:
Affiliation:
1. Henan Institute of Science and Technology, China
2. Henan Institute of Science and Technology, China; Sumy National Agrarian University, Ukraine
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v42/0101-2061-cta-fst96521.pdf
Reference31 articles.
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3. Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (pollachius virens l.) muscle;Åsli M.;Journal of the Science of Food and Agriculture,2016
4. Water distribution and microstructure in enhanced pork;Bertram H. C.;Journal of Agricultural and Food Chemistry,2008
5. The effects of sodium bicarbonate on conformational changes of natural actomyosin from Pacific white shrimp (Litopenaeus vannamei);Chantarasuwan C.;Food Chemistry,2011
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