cooking loss

On the Loss of Iodine Value in Iodine Salt in Different Cooking Conditions

不同烹饪条件下碘盐中碘的损失量

Furthermore, we determined the cooking loss of meat and the solubility of collagen.

另外，本试验对肉的蒸煮损失和胶原蛋白的溶解度进行了测定。

However, increasing protein concentration had a negative effect on protein solubility and positive effect on cooking loss.

但是，蛋白浓度的提高对蛋白溶解性不利而对烹煮损失有积极影响。

Addition of 0.3% dosage of tripolyphosphate reduced the cooking loss up to 1.0% approximately.

其中三聚磷酸钠的作用尤为明显，添加0·3%的三聚磷酸钠可以将肉丸的蒸煮损失控制在1·0%左右；

Results indicate protein solubility, gel strength, cooking loss and dynamic viscoelastic properties of porcine leg myofibrils are pH dependents.

结果显示，猪后腿肌原纤维蛋白溶解性，凝胶强度，烹煮损失和动态粘弹性取决于pH。

In Floor-reared group and free-range group gait score, feather score were not significant ( P 0.05). Between the two treatment groups pH1, pH2, crude fat, crude protein, cooking loss were not significantly different ( P0.05).

平养组和散养组步态评分、羽毛评分差异不显著（P0.05）。两处理组间的pH1、pH2、粗脂肪、粗蛋白、烹饪损失差异均不显著（P0.05）。

Cooking loss of A1-class and A2-class sirloin were significantly higher than that one of A4-class ( p0.01).

A1、A2级西冷的蒸煮损失极显著高于A4级（p0.01）。

Drip loss and cooking loss had no significant difference.

滴水损失和蒸煮损失方面则无显著差异。

The levels of the hepatic ME activity and muscle dropping loss, and cooking loss and shear force value of chicken fed soybean lecithin also decreased.

在日粮中添加大豆磷脂可以显著降低肝脏苹果酸酶（ME）活性以及降低肌肉的滴水损失、烹饪损失、剪切力。

The intramuscular fat ( IMF) was positively related with pH1, pH2, and muscle fibre density, but negatively with muscle cooking loss, shear force value and fibre diameter.

结果表明，肌肉IMF与pH1、pH2、肌纤维密度呈正相关，而与烹饪损失、肌肉剪切力、肌纤维直径呈负相关。

Results showed that both the varieties and contents of HAAs and the cooking loss of duck breast increasing along with increasing cooking temperature and time.

结果表明，加工鸭肉的烹调损失及杂环胺的含量与种类随着加工温度的升高与时间的延长而增加。

In terms of sensory quality, white and milky white fat meats have an advantage over light yellow and yellow fat meat, their cooking loss, tenderness and shear stress significantly better than light yellow and yellow fat meat ( p0.05).

在感官品质方面，白色和乳白色脂肪的肉比浅黄色和黄色脂肪的肉有优势。其嫩度、剪切力值和蒸煮损失显著的优于浅黄色和黄色脂肪肉（P0.05）。

Four health and 1~ 2 ages crossbred gayal ( gayal × yunan yellow cattle) were selected, their meat characteristic of pH, water loss, tenderness ( shear force), cooking loss, colour and flavor were determined.

选择健康、年龄1～2岁的大额牛×云南黄牛的杂交大额牛4头，对其在pH值、失水率、剪切嫩度、熟肉率、肉色、风味等肉质特性进行了测定。

Processing indicators: Calf yak meat water holding capacity, cooking loss were 69.43% and 66.84% respectively, significantly higher than adult yak ( P0.05), but the water loss rate was 20.57%, significantly lower than the adult yak ( P0.05). 6.

加工指标：犊牦牛肉的系水力、熟肉率分别为69.43%、66.84%，显著高于成年牦牛（P0.05），而失水率为20.57%，显著低于成年牦牛（P0.05）。

How to preserve vitamins in food from loss during storage and cooking procedures?

于烹调和贮存食物方面，如何保存食物中的维生素？

Cooking loss ( P0.05) and shearing force ( P0.01) decreased linearly as dietary DE concentration was increased.

而蒸煮损失（P0.05）和肌肉剪切力值（P0.01）随日粮消化能水平的提高呈线性降低。

Using water retention, the total colonies number and sensory evaluation as index, the results show that: rapid cooling and cold Eviscerate combination process storage loss and cooking loss were minimums, illustrate this process can improve the water holding capacity of chilled meat.

结果表明：快速冷却与冷剔骨结合工艺冷却肉的贮藏损失、蒸煮损失最低，说明此工艺能提高冷却肉的保水性。