Effect of Different Thawing Methods on the Physicochemical Properties and Microstructure of Frozen Instant Sea Cucumber

To provide recommendations to users regarding which thawing method for frozen instant sea cucumbers entails lower quality losses, in this study we compared the water retention, mechanical properties, protein properties, and microstructures of frozen instant sea cucumbers post-thawing by means of dif...

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Detalles Bibliográficos
Autores principales: Ge, Xiaotong, Wang, Hongli, Yin, Mingyu, Wang, Xichang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455729/
https://www.ncbi.nlm.nih.gov/pubmed/36076802
http://dx.doi.org/10.3390/foods11172616

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455729/
https://www.ncbi.nlm.nih.gov/pubmed/36076802
http://dx.doi.org/10.3390/foods11172616

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