Optimization of vacuum frying condition for producing silver carp surimi chips

In this study, we explored the feasibility of vacuum frying to produce crisp silver carp surimi chips. The influence of three process parameters (frying temperature, frying time, and slice thickness) on the quality parameters of vacuum‐fried surimi chips (oil uptake, crispness, and optical propertie...

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Detalles Bibliográficos
Autores principales: Hu, Jiamiao, Zeng, Hongliang, Deng, Changjun, Wang, Peixing, Fan, Liyi, Zheng, Baodong, Zhang, Yi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694419/
https://www.ncbi.nlm.nih.gov/pubmed/31428339
http://dx.doi.org/10.1002/fsn3.1077

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694419/
https://www.ncbi.nlm.nih.gov/pubmed/31428339
http://dx.doi.org/10.1002/fsn3.1077

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