The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat.

Foods · 2023 · PMC10528248 · PMID 37761163

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a decreasing trendno p-value reported

The L* values exhibited a decreasing trend with the increase in salt concentration, which might be associated with the decreased lighter scattering due to the increase in water-holding capacity [ 25 ].

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an increasing trendno p-value reported

With the increase in salt concentration, the total number of flavor substances presented an increasing trend at salt concentrations from 0% to 12%, and then decreased from 12% to 15%.

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