Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism

Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism

The objective of this study was to reveal the effects of boiling processing on the texture of scallop adductor muscle (SAM) and its mechanism. Compared to the fresh sample, all the texture indicators, including the hardness, chewiness, springiness, resilience, cohesiveness, and shear force of 30-s-...

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Bibliographic Details
Main Authors: Zi-Xuan Wu, Ying-Chen Fan, Chao Guo, Yu-Xin Liu, De-Yang Li, Peng-Fei Jiang, Lei Qin, Yan-Hong Bai, Da-Yong Zhou
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
scallop
boiling
texture
protein denaturation
protein degradation
muscle fiber
Online Access:https://www.mdpi.com/2304-8158/11/13/1947

Internet

https://www.mdpi.com/2304-8158/11/13/1947

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