Effect of Low Temperature Vacuum Slow Cooking on Muscle Quality Characteristics of Half Shell Scallop
This study utilized half-shell Chlamys farreri as the primary material to investigate the effects of different sous vide (SV) cooking temperatures (60, 65, 70, 75, 80 ℃) and cooking times (30, 45, 60, 75 min) on the quality attributes of the Chlamys farreri muscle. Sensory quality, drip loss, moistu...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040148 |