Effects of <i>Sous-Vide</i> on Quality, Structure and Flavor Characteristics of Tilapia Fillets
To investigate the effects of traditional high-temperature cooking and <i>sous-vide</i> cooking on the quality of tilapia fillets, muscle microstructure, texture, lipid oxidation, protein structure, and volatile compounds were analyzed. In comparison with samples subjected to traditional...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-12-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/28/24/8075 |