Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR

Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR

The effects of various sous-vide (SV) cooking conditions (50-60℃, 30-60 min) on physicochemical properties related to the texture characteristics, protein structure/degradation, and sensory acceptability of tilapia fillet (<i>Oreochromis niloticus</i>) were investigated. With an increasi...

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Bibliographic Details
Main Authors: Jaksuma Pongsetkul, Supatcharee Siriwong, Kanjana Thumanu, Surintorn Boonanuntanasarn, Jirawat Yongsawatdigul
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
sous vide
texture
synchrotron FTIR
Nile tilapia
principal component analysis
Online Access:https://www.mdpi.com/2304-8158/12/3/568

Internet

https://www.mdpi.com/2304-8158/12/3/568

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