Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition

Jun-Hua Shao,Ya-Min Deng,Na Jia,Ru-Ren Li,Jin-Xuan Cao,Deng-Yong Liu,Jian-Rong Li

Food Chemistry（2016）

引用 122|浏览10

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摘要

•NaCl addition with the highest t22, affected water-holding capacity.•Polyphosphates treatment improved the water-holding capacity.•Polyphosphates and NaCl may interact to give the lowest cooking loss.•LF-NMR showed relationships between micro-structure and macro-quality.

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关键词

Meat batter,NaCl,Polyphosphates,Cooking loss,Low-field NMR

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