Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus
Pufferfish is prone to deterioration due to abundant nutrients and high moisture content. Drying technology can extend the shelf life and enhance the flavor quality of aquatic products. The study investigated the effect of hot air drying (HAD), microwave vacuum drying (MVD) and hot air assisted radi...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-01-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001197 |