The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking

Herein, the effects of boiling (BO), steaming (ST), and sous vide (SV) on the hydration characteristics, structural properties, and volatile profile of squid (Symplectoteuthis oualaniensis) mantle muscle (SMM) were investigated. Three cooking methods resulted in a dramatic decrease in proton mobilit...

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Detalles Bibliográficos
Autores principales: Xiao, Hong, Li, Nannan, Yan, Longtao, Xue, Yong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305883/
https://www.ncbi.nlm.nih.gov/pubmed/34359516
http://dx.doi.org/10.3390/foods10071646

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305883/
https://www.ncbi.nlm.nih.gov/pubmed/34359516
http://dx.doi.org/10.3390/foods10071646

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