J Food Sci Technol DOI 10.1007/s13197-013-1201-x
ORIGINAL ARTICLE
Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white Xianwei Zhang & Aimin Jiang & Mingtsao Chen & Herbert W. Ockerman & Jiaojiao Chen
Revised: 9 September 2013 / Accepted: 21 October 2013 # Association of Food Scientists & Technologists (India) 2013
Abstract Changes in chemical composition, physical property and microstructure of pidan white treated with 4.5 % NaOH or 5.5 % KOH were monitored during pickling up to 4 weeks, and followed by aging for another 2 weeks. As the pickling and ageing times increased, moisture content of pidan white decreased and salt content increased for both (4.5 % NaOH and 5.5 % KOH) treatments (P
ORIGINAL ARTICLE
Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white Xianwei Zhang & Aimin Jiang & Mingtsao Chen & Herbert W. Ockerman & Jiaojiao Chen
Revised: 9 September 2013 / Accepted: 21 October 2013 # Association of Food Scientists & Technologists (India) 2013
Abstract Changes in chemical composition, physical property and microstructure of pidan white treated with 4.5 % NaOH or 5.5 % KOH were monitored during pickling up to 4 weeks, and followed by aging for another 2 weeks. As the pickling and ageing times increased, moisture content of pidan white decreased and salt content increased for both (4.5 % NaOH and 5.5 % KOH) treatments (P
