Computed Properties of ClNaIn 2020 ,《The application of pulsed electric field as a sodium reducing strategy for meat products》 appeared in Food Chemistry. The author of the article were Bhat, Zuhaib F.; Morton, James D.; Mason, Susan L.; Bekhit, Alaa El-Din A.. The article conveys some information:
This study investigated the potential of pulsed elec. field (PEF) as a sodium-reduction strategy for processed meat. Beef jerky was used as a model and prepared using different levels of NaCl, viz. 2.0% (control), 1.2% (T1) and 1.2% along with PEF processing (T2). A significant (p < 0.05) effect of PEF was observed on shear force (N) and toughness (N/mm s) of the products, which was also reflected in sensory scores. No effects for PEF were observed on color, yield (%) and oxidative and microbial stability. PEF-treated samples (T2) had significantly (p < 0.05) lower sodium content than the control, however, the sensory scores were comparable (p > 0.05) with control and >84% of the panellists preferred T2 samples over T1 for saltiness. Results suggest that PEF treatment improved saltiness by influencing the salt diffusion and sodium delivery that led to better perception during chewing. PEF could be a novel method to produce healthier reduced-sodium meat products. In the experiment, the researchers used many compounds, for example, Sodium chloride(cas: 7647-14-5Computed Properties of ClNa)
Sodium chloride(cas: 7647-14-5) has been used for the preparation of tris buffered saline, phosphate buffered saline, MPM-2 (mitotic protein monoclonal 2) cell lysis buffer, immunoprecipitation wash buffer, LB (Luria-Bertani) media and dialysis buffer.Computed Properties of ClNa
Referemce:
Chloride – Wikipedia,
Chlorides – an overview | ScienceDirect Topics