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

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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。

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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。

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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。

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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；

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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。

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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。

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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）。

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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。

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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。

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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？

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