Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (<i>Chlamys farreri</i>) during Chilled Storage

Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (<i>Chlamys farreri</i>) during Chilled Storage

This study explored the effects of sous vide (SV) cooking treatments on the physicochemical quality and volatile flavor of half-shell scallop (<i>Chlamys farreri</i>) during 30 d of chilled storage. The vacuum-packed scallop samples were cooked at 70 °C (SV-70) and 75 °C (SV-75) and main...

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Bibliographic Details
Main Authors: Yuexiang Zhan, Chuanhai Tu, Huili Jiang, Soottawat Benjakul, Jilong Ni, Kaixuan Dong, Bin Zhang
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
sous vide
scallop
muscle quality
volatile compounds
chilled storage
Online Access:https://www.mdpi.com/2304-8158/11/23/3928

Internet

https://www.mdpi.com/2304-8158/11/23/3928

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