Effect of different sous-vide cooking conditions on textural properties, protein physiochemical properties and microstructure of scallop (Argopecten irradians) adductor muscle.

Wu, Zi-Xuan; Li, De-Yang; Shen, Miao; Wang, Zi-Ye; Wang, Zi-Wei; Liu, Yu-Xin; Bai, Yan-Hong; Zhou, Da-Yong

Wu, Zi-Xuan; Li, De-Yang; Shen, Miao; Wang, Zi-Ye; Wang, Zi-Wei; Liu, Yu-Xin; Bai, Yan-Hong; Zhou, Da-Yong.

Afiliação

Wu ZX; National Engineering Research Center of Seafood, Dalian 116034, People's Republic of China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
Li DY; National Engineering Research Center of Seafood, Dalian 116034, People's Republic of China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
Shen M; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
Wang ZY; National Engineering Research Center of Seafood, Dalian 116034, People's Republic of China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
Wang ZW; National Engineering Research Center of Seafood, Dalian 116034, People's Republic of China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
Liu YX; National Engineering Research Center of Seafood, Dalian 116034, People's Republic of China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
Bai YH; College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China.
Zhou DY; National Engineering Research Center of Seafood, Dalian 116034, People's Republic of China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China. Electronic address: zdyzf1@163.com.

Food Chem ; 394: 133470, 2022 Nov 15.

Article em En | MEDLINE | ID: mdl-35716505

Assuntos

Culinária; Pectinidae; Animais; Músculo Esquelético/química; Miofibrilas/química; Água/análise

Palavras-chave

Aggregation and cross-linking; Denaturation and oxidation; Protein; Scallop; Sous-vide cooking; Texture

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Culinária / Pectinidae Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de publicação: Reino Unido

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