Effect of Key Technology on Texture of Ready-to-eat Crayfish in Soft Packaging
In order to explore the effect of key technology on crayfish product quality, crayfish was used as raw material through texture analysis, low field nuclear magnetic resonance and sensory evaluation methods. The water-retaining agent (1%, 1.5% phosphate-free water-retaining agent and 1.2% sodium bica...
Main Authors: | , , , , , , , , , |
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Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2022-08-01
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Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110129 |