Weight loss, moisture content and water holding capacity
Results for cooking loss, total weight loss and moisture content of
phosphate added and phosphate free lamb loins, sous-vide are shown in Table 2. so
that sous-vide cooked samples with upward amounts of added phosphates
showed increasing levels of moisture while expressible moisture
was affected by the interaction between cooking treatment and phosphate
addition (p= 0.037). Surprisingly, there was no significant effect
of phosphate addition on water holding capacity.
Overall, it seems that phosphate addition could be a potential
approach for reducing cooking loss in whole muscle lamb cuts, for
sous-vide cooking methods. by adding
phosphates, the cooking loss was reduced around 70%
Weight loss, moisture content and water holding capacityResults for cooking loss, total weight loss and moisture content ofphosphate added and phosphate free lamb loins, sous-vide are shown in Table 2. sothat sous-vide cooked samples with upward amounts of added phosphatesshowed increasing levels of moisture while expressible moisturewas affected by the interaction between cooking treatment and phosphateaddition (p= 0.037). Surprisingly, there was no significant effectof phosphate addition on water holding capacity.Overall, it seems that phosphate addition could be a potentialapproach for reducing cooking loss in whole muscle lamb cuts, forsous-vide cooking methods. by addingphosphates, the cooking loss was reduced around 70%
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