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Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2018-10-01 , DOI: 10.1016/j.foodhyd.2018.05.014 Dong-yang Zhu , Zhuang-Li Kang , Han-jun Ma , Xing-Lian Xu , Guang-Hong Zhou
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2018-10-01 , DOI: 10.1016/j.foodhyd.2018.05.014 Dong-yang Zhu , Zhuang-Li Kang , Han-jun Ma , Xing-Lian Xu , Guang-Hong Zhou
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Abstract In order to research the potential of replacing sodium chloride to sodium bicarbonate, the physico-chemical and Raman spectroscopy of chicken batters with sodium chloride alone (1%) or sodium bicarbonate alone (0.5%) were studied. The pH, b∗ value, cooking yield and textural properties were significantly (p
中文翻译：
鸡肉糊中氯化钠或碳酸氢钠的影响：物理化学和拉曼光谱研究
摘要 为了研究氯化钠替代碳酸氢钠的潜力，研究了单独添加氯化钠（1%）或单独使用碳酸氢钠（0.5%）的鸡肉糊的理化和拉曼光谱。pH、b∗ 值、蒸煮产量和质构特性显着（p
更新日期：2018-10-01
中文翻译：
鸡肉糊中氯化钠或碳酸氢钠的影响：物理化学和拉曼光谱研究
摘要 为了研究氯化钠替代碳酸氢钠的潜力，研究了单独添加氯化钠（1%）或单独使用碳酸氢钠（0.5%）的鸡肉糊的理化和拉曼光谱。pH、b∗ 值、蒸煮产量和质构特性显着（p
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