Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions.
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DOI: 10.1016/j.ultsonch.2019.104830
Abstract: Meat emulsions were prepared by replacing water with basic electrolyzed water (BEW) and reducing NaCl content by 0, 10, 20, 30, 40, and 50%. The emulsions were sonicated in an ultrasound bath (25 kHz, 175 W, normal… read more here.
Keywords: water; meat emulsions; basic electrolyzed; nacl reduction ... See more keywords