Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (<i>Litopenaeus</i><i>vannamei</i>).

Das, Rupali; Mehta, Naresh Kumar; Ngasotter, Soibam; Balange, Amjad K; Nayak, Binaya Bhusan; Murthy, Lakshmi Narasimha; Xavier, K A Martin

Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Litopenaeusvannamei).

Das, Rupali; Mehta, Naresh Kumar; Ngasotter, Soibam; Balange, Amjad K; Nayak, Binaya Bhusan; Murthy, Lakshmi Narasimha; Xavier, K A Martin.

Afiliação

Das R; ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India.
Mehta NK; College of Fisheries, Central Agricultural University (Imphal), Agartala-799210, Tripura, India.
Ngasotter S; ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India.
Balange AK; ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India.
Nayak BB; ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India.
Murthy LN; ICAR-Central Institute of Fisheries Technology, Matsyapuri P.O, Kochi-682029, Kerala, India.
Xavier KAM; ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India.

Heliyon ; 9(6): e16438, 2023 Jun.

Article em En | MEDLINE | ID: mdl-37274698

Palavras-chave

Carotenoid content; Cooking loss; Response surface methodology; TBARs; Vacuum packaging

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article