Effects of Various Drying Methods on Physicochemical Characteristics and Textural Features of Yellow Croaker (Larimichthys Polyactis)

The physicochemical characteristics and textural properties of yellow croaker treated by hot air drying (HAD), low temperature vacuum drying (LVD), and freeze drying (FD) methods were studied. The dried fish by LVD had the lowest moisture content and highest protein. The volatile basic nitrogen valu...

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Detalles Bibliográficos
Autores principales: Kim, Bo-Sub, Oh, Boung-Jun, Lee, Jeung-Hee, Yoon, Young Seung, Lee, Hae-In
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073827/
https://www.ncbi.nlm.nih.gov/pubmed/32075217
http://dx.doi.org/10.3390/foods9020196

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073827/
https://www.ncbi.nlm.nih.gov/pubmed/32075217
http://dx.doi.org/10.3390/foods9020196

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