Effects of sous vide cooking combined with ultrasound pretreatment on physicochemical properties and microbial communities of Russian sturgeon meat (Acipenser gueldenstaedti).

Yuan, Yan-Wei; Cai, Wen-Qiang; Wang, Meng-Zhen; Liu, Yu-Ting; Fu, Jing-Jing; Chen, Yue-Wen

Yuan, Yan-Wei; Cai, Wen-Qiang; Wang, Meng-Zhen; Liu, Yu-Ting; Fu, Jing-Jing; Chen, Yue-Wen.

Afiliación

Yuan YW; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
Cai WQ; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China.
Wang MZ; School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
Liu YT; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.
Fu JJ; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
Chen YW; Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, China.

J Sci Food Agric ; 103(4): 2166-2174, 2023 Mar 15.

Article en En | MEDLINE | ID: mdl-36460628

Asunto(s)

Carne; Microbiota; Carne/análisis; Culinaria/métodos; Oxidación-Reducción; Lípidos

Palabras clave

Russian sturgeon meat; microbiota composition; protein oxidation; sous-vide cooking (SVC); ultrasound pretreatment

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Microbiota / Carne Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article País de afiliación: China

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