Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

Physicochemical, texture indexes, microstructure and volatiles were used to characterize the changes in quality, structure and flavor of cooked salted egg yolks (SEYs) with or without ultrasonic treatment. Experimental results indicated that ultrasonic significantly increased cooking (water) loss, o...

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Detalles Bibliográficos
Autores principales: Wang, Xuyue, Huang, Yu, Zhou, Bin, Xu, Weijian, Xiang, Xiaole, Huang, Qun, Li, Shugang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8233379/
https://www.ncbi.nlm.nih.gov/pubmed/33991772
http://dx.doi.org/10.1016/j.ultsonch.2021.105579

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8233379/
https://www.ncbi.nlm.nih.gov/pubmed/33991772
http://dx.doi.org/10.1016/j.ultsonch.2021.105579

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