Influence of Rancid Oil on the Cooking (Part 16):Effect of Sodium Chloride upon the Digestibility and Antishrinking of Fried whale Meat
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概要
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Whale meat were fried at 170°C for 4 minutes with soybean oil that digestion of 1hr in 10% Sodium chloride, Sugar and Vinegar solution, experiment has contraction and digestibility of these materials.The results obtained in above test with treated Sodium chlorid was found to be more than antishrinking that of Sugar and Vinegar solution, there was a prononced high in the digestibility of fried whale meat as the concentration of Sodium chloride.Also the influence of digested time and concentrated of Sodium chloride for therse contraction and digestibility changes was observed.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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