Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat

This study aimed to compare the changes in the quality characteristics of air-fried (AF) shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180, 190°C). Results showed that compared with DF, the moisture and fat content of air-fried shrimp meat (AFSM) was lower,...

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Detalles Bibliográficos
Autores principales: Zhou, Mingzhu, Shi, Gangpeng, Deng, Yi, Wang, Chao, Qiao, Yu, Xiong, Guangquan, Wang, Lan, Wu, Wenjin, Shi, Liu, Ding, Anzi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9752907/
https://www.ncbi.nlm.nih.gov/pubmed/36532562
http://dx.doi.org/10.3389/fnut.2022.1022590

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9752907/
https://www.ncbi.nlm.nih.gov/pubmed/36532562
http://dx.doi.org/10.3389/fnut.2022.1022590

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