Correlation between physicochemical properties and volatile compound profiles in tilapia muscles subjected to four different thermal processing techniques

This work studied the physicochemical properties and odor profiles of tilapia muscles after exposure to four types of thermal processing methods: microwaving, roasting, boiling, or steaming. The effect of thermal processing on textural properties followed a pH–water state–water content–tissue micros...

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Detalles Bibliográficos
Autores principales: Chen, Jiahui, Shi, Cuiping, Xu, Jiamin, Wang, Xichang, Zhong, Jian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10285089/
https://www.ncbi.nlm.nih.gov/pubmed/37360973
http://dx.doi.org/10.1016/j.fochx.2023.100748

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10285089/
https://www.ncbi.nlm.nih.gov/pubmed/37360973
http://dx.doi.org/10.1016/j.fochx.2023.100748

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