Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish (Procambarus clarkiix)

The effects of freezing methods, including rapid freezing (RF) or slow freezing (SF), combined with thawing methods, e.g., water immersing thawing (WT) or cold thawing (CT), on the meat yield, drip loss, gel properties, and digestive properties of meat detached from red swamp crayfish were investiga...

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Detalles Bibliográficos
Autores principales: Ye, Tao, Chen, Xing, Zhu, Yajun, Chen, Zhina, Wang, Yun, Lin, Lin, Zheng, Zhi, Lu, Jianfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8950141/
https://www.ncbi.nlm.nih.gov/pubmed/35327260
http://dx.doi.org/10.3390/foods11060837

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8950141/
https://www.ncbi.nlm.nih.gov/pubmed/35327260
http://dx.doi.org/10.3390/foods11060837

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