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Effect of Different Processing Methods and Salt Content on the Physicochemical and Rheological Properties of Meat Batters Zhuang-Li Kang1,2,3, Bin Li2, Han-Jun Ma2, and Fu-Sheng Chen2 1Postdoctoral Research Base, Henan Institute of Science and Technology, Xinxiang, China 2School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
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(2016). Effect of Different Processing Methods and Salt Content on the Physicochemical and Rheological Properties of Meat Batters. International Journal of
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The physicochemical and rheological properties of raw and cooked batters produced by a chopping or beating process with various amounts of salt content were studied. Various meat batters were made up for this purpose: the batter processed by chopping with 2% salt, by beating with 1% salt and 2% salt, respectively. Compared with the chopping, the beating cooked batters had higher L* value ...
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The double wavelength spectrophotometry was used to study the effect of different processing methods on methyl salicylate content in Gaultheria yunnanensis by taking ethanol as the extractant to providing basis for processing Gaultheria yunnanensis.The results showed that the methyl salicylate content in crude Gaultheria yunnanensis extract of plain-frying,wine-frying,vinegar-frying,vinegar ...
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Eur Food Res Technol (2007) 225:677–684 DOI 10.1007/s00217-006-0465-z ORIGINAL PAPER Effect of salt content and processing conditions on volatile
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(2016). Effect of Different Processing Methods and Salt Content on the Physicochemical and Rheological Properties of Meat Batters. International Journal of
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06/06/2018 Using the beating process, the cooked batters prepared with 1 % and 2 % sodium chloride had similar color, texture and the storage modulus (G’) value at 80 °C. The result of dynamic rheological exhibited that the temperature of protein denaturation was affected by sodium chloride contents and processing methods. In addition, the cooked batters formed uniform spongy-like structure when
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Eur Food Res Technol (2007) 225:677–684 DOI 10.1007/s00217-006-0465-z ORIGINAL PAPER Effect of salt content and processing conditions on volatile
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The different processing methods of fish have different effect on chemical, physical and nutritional compositions of fish. These effects can influence the digestibility of protein due to its denaturation and reduction in the content of the mobile compounds and polyunsaturated fatty acids. Protein quality is one component which is severely affected by the heat applied during processing ...
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The effect of different processing methods on phenolic acid content and antioxidant activity of red beet
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The table below compares the typical maximum nutrient losses for common food processing methods. This table is included as a general guide only. Actual losses will depend on many different factors, including type of food and cooking time and temperature. For additional data on specific preparation methods, please see the USDA Table of Nutrient Retention Factors (2003). Typical Maximum
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In the 1860s a procedure known as the Michigan process or the grainer process was invented, in which salt water was heated by steam running through pipes immersed in the water. This process is still used to produce certain types of salt. By the late 1880s open pans were replaced by a series of closed pans, in a device known as a multiple-effect vacuum evaporator, which had been used in the ...
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Look out for the salt content in the everyday foods you buy, and choose lower-salt options. Most pre-packed foods have a nutrition label on the back or side of the packaging. Many foods also display information about the salt content on the front of the packaging.
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01/01/2007 Salt in cheese serves two major roles, namely it acts as a preservative [46] and contributes directly to flavour and quality ().The preservative action of NaCl is due to its depressing effect on the water activity (a w) of the cheese: a w = p/p o, where p and p o are the vapour pressure of the water in a cheese and of pure water, respectively.Water not contributing to the vapour pressure of ...
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The effect of different processing methods on phenolic acid content and antioxidant activity of red beet
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Effect of different processing methods on chemical profile of Baobab (Adansonia digitata) seed meal was investigated. Raw Baobab seeds were collected for the study. Five different processing methods (Boiling, toasting, soaking, soak and boiling and
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12/04/2021 EFFECT OF DIFFERENT PROCESSING METHODS ON THE CHEMICAL COMPOSITION OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA) FLOURS AND ORGANOLEPTIC
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26/06/2019 Salt production is one of the oldest chemical practices performed by man. Although salt is produced naturally when seawater evaporates, the process can easily be reproduced to create a higher yield. Some salt is still produced using ancient methods, but new, faster, and less expensive methods have been developed.
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In the 1860s a procedure known as the Michigan process or the grainer process was invented, in which salt water was heated by steam running through pipes immersed in the water. This process is still used to produce certain types of salt. By the late 1880s open pans were replaced by a series of closed pans, in a device known as a multiple-effect vacuum evaporator, which had been used in the ...
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15/06/2015 Selection of a method of analysis for salt content in food is a significant decision to make when designing a quality assurance plan. There are several different technologies and methods available for determining salt content of food; each method has their own advantages and limitations. Some of the most obvious advantages and limitations include the cost of investment, accuracy, and ...
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Look out for the salt content in the everyday foods you buy, and choose lower-salt options. Most pre-packed foods have a nutrition label on the back or side of the packaging. Many foods also display information about the salt content on the front of the packaging.
View More
01/01/2007 Salt in cheese serves two major roles, namely it acts as a preservative [46] and contributes directly to flavour and quality ().The preservative action of NaCl is due to its depressing effect on the water activity (a w) of the cheese: a w = p/p o, where p and p o are the vapour pressure of the water in a cheese and of pure water, respectively.Water not contributing to the vapour pressure of ...
View More