Development and Quality Characteristics of Elderly-Friendly Pulpo a La Gallega Prepared Using Texture-Modified Octopus (Octopus vulgaris) Arms

Considering the need for developing new senior-friendly processed seafood, this study aimed to develop octopus pulpo with high preference and excellent quality characteristics for elderly individuals by optimizing the vinegar immersion and sous vide softening treatment conditions for octopus (Octopu...

Descripción completa

Detalles Bibliográficos
Autores principales: Kang, Sang-In, Kim, Jin-Soo, Park, Sun-Young, Lee, Seok-Min, Jang, Mi-Soon, Oh, Jae-Young, Choi, Jae-Suk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527877/
https://www.ncbi.nlm.nih.gov/pubmed/37761052
http://dx.doi.org/10.3390/foods12183343

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527877/
https://www.ncbi.nlm.nih.gov/pubmed/37761052
http://dx.doi.org/10.3390/foods12183343

Ejemplares similares