Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks

Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks

Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, ba...

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Bibliographic Details
Main Authors: Asad Nawaz, Enpeng Li, Ibrahim Khalifa, Noman Walayat, Jianhua Liu, Sana Irshad, Anam Zahra, Shakeel Ahmed, Mario Juan Simirgiotis, Mirian Pateiro, José M. Lorenzo
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Foods
Subjects:
cooking methods
fish meat snacks
LF-NMR
SEM
protein oxidation
Online Access:https://www.mdpi.com/2304-8158/10/10/2467

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