Magnetic field combined with calcium chloride (CaCl,) treatment is a highly promising technique for reducing sodium chloride (NaCl) in meat. Therefore, this paper investigated the effect of reducing NaCl addition (0-10%) by CaCl in combination with a magnetic field (3.8 mT) on the edible quality of low-salt pork mince.
View Article and Find Full Text PDFThis study intended to investigate the synergistic effect of direct current magnetic field (DC-MF) and calcium chloride (CaCl) on improving the saltiness and quality of pork gel and to explore the potential adjustment mechanisms involved. Pork mince was subjected to low-salt treatment of DC-MF for 3 h (T1), CaCl substitution (T2) or DC-MF combined with CaCl (T3) respectively under high and low salt controls (HC and LC). Heat-induced gels of pork mince were prepared and analyzed in terms of gel texture, saltiness perception, moisture status, salt release and protein structure.
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