Effect of KCl substitution on the solubility of proteins in skinless pork longanisa

Effect of KCl substitution on the solubility of proteins in skinless pork longanisa

ABSTRACT Skinless longganisa was prepared with varying amount of potassium chloride (KCl) as replacement for sodium chloride. The effect of varying KCl levels (0, 25, 50, 75, 100%) on the protein solubility, pH, and water-holding capacity of longganisa was tested. Soluble protein was expressed as &q...

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Bibliographic Details
Main Author: Morales. Maria Cristina Diamzon
Other Authors: Francisco, Ma. Leonora dL
Resource Type: Thesis
Language:English
Published: 2000.
Subjects:
Sausages.
Meat > Preservation.

College of Home Economics (UP Diliman)

Accession # Call # Volume/Part# Copy # Collection Circulation Type Circulation Status
HE-980T LG 993.5 2000 F66 / M67 Archives Section Room-use Only On-Shelf