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Effect of different thawing methods on the quality of mackerel (Pneumatophorus japonicus)
Five thawing methods such as flow water thawing, ultrasonic flowing water thawing, air thawing, microwave thawing and low temperature thawing were used, and the physical, chemical properties and structure of mackerels after thawing were assessed. The results showed that the low temperature thawing h...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer Singapore
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8423891/ https://www.ncbi.nlm.nih.gov/pubmed/34594587 http://dx.doi.org/10.1007/s10068-021-00966-0 |