Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism

The objective of this study was to reveal the effects of boiling processing on the texture of scallop adductor muscle (SAM) and its mechanism. Compared to the fresh sample, all the texture indicators, including the hardness, chewiness, springiness, resilience, cohesiveness, and shear force of 30-s-...

Descripción completa

Detalles Bibliográficos
Autores principales: Wu, Zi-Xuan, Fan, Ying-Chen, Guo, Chao, Liu, Yu-Xin, Li, De-Yang, Jiang, Peng-Fei, Qin, Lei, Bai, Yan-Hong, Zhou, Da-Yong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265745/
https://www.ncbi.nlm.nih.gov/pubmed/35804764
http://dx.doi.org/10.3390/foods11131947

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265745/
https://www.ncbi.nlm.nih.gov/pubmed/35804764
http://dx.doi.org/10.3390/foods11131947

Ejemplares similares