Water holding capacity and microstructure of sturgeon (Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating

Autor:	Fan-yu He, Xiuping Dong, Jian-ling Wei, Ting-ting Chai, Chen Yuewen, Yu-gang Shi
Jazyk:	angličtina
Rok vydání:	2021
Předmět:	Materials science Nutrition. Foods and food supply moisture distribution Metallurgy low-field nuclear magnetic resonance TP368-456 Microstructure Low field nuclear magnetic resonance Food processing and manufacture Tenderness Sturgeon tenderness Acipenser gueldenstaedti Boiling medicine proton density images Water holding capacity heating processing TX341-641 medicine.symptom Water content Food Science
Zdroj:	International Journal of Food Properties, Vol 24, Iss 1, Pp 1061-1073 (2021)
ISSN:	1532-2386 1094-2912
Popis:	This study was aimed to investigate the effect of low-temperature vacuum heating (LTVH; versus the traditional thermal method– TC - 100°C boiling water) on water content/distributions, microstructure, and tenderness of sturgeon fillets. Although all fillets were well done, those fillets heated at lower temperature/time showed higher moisture content (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30f66f5f27918cbcb7d2d1e34a139328 https://doaj.org/article/e56f57dff29d476eb39b54c49ccedd6a Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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