cooking loss

[ˈkʊkɪŋ lɔs]
  • cooking loss
  • 释义

    蒸煮损失;

纠错 数据更新时间:2024-12-23 00:02:52
1、

Drip loss and cooking loss had no significant difference.

滴水损失和蒸煮损失方面则无显著差异。

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2、

Results indicate protein solubility, gel strength, cooking loss and dynamic viscoelastic properties of porcine leg myofibrils are pH dependents.

结果显示,猪后腿肌原纤维蛋白溶解性,凝胶强度,烹煮损失和动态粘弹性取决于pH。

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3、

Cooking loss ( P0.05) and shearing force ( P0.01) decreased linearly as dietary DE concentration was increased.

而蒸煮损失(P0.05)和肌肉剪切力值(P0.01)随日粮消化能水平的提高呈线性降低。

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4、

Furthermore, we determined the cooking loss of meat and the solubility of collagen.

另外,本试验对肉的蒸煮损失和胶原蛋白的溶解度进行了测定。

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5、

Results showed that both the varieties and contents of HAAs and the cooking loss of duck breast increasing along with increasing cooking temperature and time.

结果表明,加工鸭肉的烹调损失及杂环胺的含量与种类随着加工温度的升高与时间的延长而增加。

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6、

However, increasing protein concentration had a negative effect on protein solubility and positive effect on cooking loss.

但是,蛋白浓度的提高对蛋白溶解性不利而对烹煮损失有积极影响。

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7、

Addition of 0.3% dosage of tripolyphosphate reduced the cooking loss up to 1.0% approximately.

其中三聚磷酸钠的作用尤为明显,添加0·3%的三聚磷酸钠可以将肉丸的蒸煮损失控制在1·0%左右;

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