Sample analysis included NaCl content, water content, water-binding capacity, colour and texture. Water content (g/100 g) was increased by 19 W cm−2 for 10 or 25 min (p ≤ 0.05).
Sample analysis included NaCl content, water content, water-binding capacity, colour and texture. Water content (g/100 g) was increased by 19 W cm−2 for 10 or 25 min (p ≤ 0.05).