Effects of different cooking methods on the edible quality of crayfish (Procambarus clarkii) meat
The effect of steaming (100 ℃), boiling (100 ℃), frying (160 ℃) and high-pressure steam (121 ℃) on crayfish (Procambarus clarkii) quality was compared. The results showed that all four treatments have sterilization effect. The color, taste and texture of crayfish treated by steaming and boiling were...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22001563 |