Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Litopenaeusvannamei)

The objective of the current study was to optimize the cook-chill conditions of high-value whiteleg shrimp (Litopenaeus vannamei) processed using the sous vide (SV) technique and to assess the effects of various time-temperature combinations on the physicochemical, textural, and sensory qualities. F...

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Detalles Bibliográficos
Autores principales: Das, Rupali, Mehta, Naresh Kumar, Ngasotter, Soibam, Balange, Amjad K., Nayak, Binaya Bhusan, Murthy, Lakshmi Narasimha, Xavier, K.A. Martin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10238695/
https://www.ncbi.nlm.nih.gov/pubmed/37274698
http://dx.doi.org/10.1016/j.heliyon.2023.e16438

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10238695/
https://www.ncbi.nlm.nih.gov/pubmed/37274698
http://dx.doi.org/10.1016/j.heliyon.2023.e16438

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