Tenderization effect of whelk meat using ultrasonic treatment

This study was conducted to assess the potential application of ultrasonic treatment to enhance the tenderness of whelk (Buccinum undatum) meat. The optimum ultrasonic conditions for the maximum tenderization effect were determined using response surface methodology by a three‐level factorial Box–Be...

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Detalles Bibliográficos
Autores principales: Hu, Jiamiao, Ge, Shenghan, Huang, Chenying, Cheung, Peter C. K., Lin, Luan, Zhang, Yi, Zheng, Baodong, Lin, Shaoling, Huang, Xiujuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6189613/
https://www.ncbi.nlm.nih.gov/pubmed/30349674
http://dx.doi.org/10.1002/fsn3.686

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6189613/
https://www.ncbi.nlm.nih.gov/pubmed/30349674
http://dx.doi.org/10.1002/fsn3.686

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