Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR

The effects of various sous-vide (SV) cooking conditions (50-60℃, 30-60 min) on physicochemical properties related to the texture characteristics, protein structure/degradation, and sensory acceptability of tilapia fillet (Oreochromis niloticus) were investigated. With an increasing temperature and...

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Detalles Bibliográficos
Autores principales: Pongsetkul, Jaksuma, Siriwong, Supatcharee, Thumanu, Kanjana, Boonanuntanasarn, Surintorn, Yongsawatdigul, Jirawat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914579/
https://www.ncbi.nlm.nih.gov/pubmed/36766096
http://dx.doi.org/10.3390/foods12030568

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914579/
https://www.ncbi.nlm.nih.gov/pubmed/36766096
http://dx.doi.org/10.3390/foods12030568

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