Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage

This study explored the effects of sous vide (SV) cooking treatments on the physicochemical quality and volatile flavor of half-shell scallop (Chlamys farreri) during 30 d of chilled storage. The vacuum-packed scallop samples were cooked at 70 °C (SV-70) and 75 °C (SV-75) and maintained for 30 min....

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Detalles Bibliográficos
Autores principales: Zhan, Yuexiang, Tu, Chuanhai, Jiang, Huili, Benjakul, Soottawat, Ni, Jilong, Dong, Kaixuan, Zhang, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9740617/
https://www.ncbi.nlm.nih.gov/pubmed/36496734
http://dx.doi.org/10.3390/foods11233928

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9740617/
https://www.ncbi.nlm.nih.gov/pubmed/36496734
http://dx.doi.org/10.3390/foods11233928

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