Effects of <i>Sous-Vide</i> on Quality, Structure and Flavor Characteristics of Tilapia Fillets

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...

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Bibliographic Details
Main Authors: Luqian Yang, Zhaoyong Li, Tianxiang Xie, Jun Feng, Xinxing Xu, Yuanhui Zhao, Xin Gao
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Molecules
Subjects:
tilapia
<i>sous-vide</i> cooking technique
quality change
flavor
Online Access:https://www.mdpi.com/1420-3049/28/24/8075

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