The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes

This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with Raphanus sativus were studied. Further, the manuscript explor...

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Detalles Bibliográficos
Autores principales: Chen, Jinghao, Lei, Yi, Zuo, Jiaxin, Guo, Zebin, Miao, Song, Zheng, Baodong, Lu, Xu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618093/
https://www.ncbi.nlm.nih.gov/pubmed/34828824
http://dx.doi.org/10.3390/foods10112544

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618093/
https://www.ncbi.nlm.nih.gov/pubmed/34828824
http://dx.doi.org/10.3390/foods10112544

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