Application of temperature-controlled ultrasound treatment and its potential to reduce phosphate content in frankfurter-type sausages by 50%
The objective of this study was to evaluate the effect of ultrasound treatments with different durations (15, 20, 25, 30, and 35 min) at a low static temperature (12 °C) controlled by an intelligent temperature control and monitoring system on the quality of 50% reduced-phosphate frankfurters. The r...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2021-03-01
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Series: | Ultrasonics Sonochemistry |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417720316837 |