The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (<i>Symplectoteuthis oualaniensis</i>) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking
Herein, the effects of boiling (BO), steaming (ST), and sous vide (SV) on the hydration characteristics, structural properties, and volatile profile of squid (<i>Symplectoteuthis oualaniensis</i>) mantle muscle (SMM) were investigated. Three cooking methods resulted in a dramatic decreas...
| 主要な著者: | , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
MDPI AG
2021-07-01
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| シリーズ: | Foods |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2304-8158/10/7/1646 |