The effect and mechanism of four drying methods on the quality of tilapia fillet products

The effect and mechanism of four drying methods on the quality of tilapia fillet products

Abstract Tilapia (Oreochromis niloticus) holds a major position in the fishery market worldwide. This study aimed to investigate the effect of four drying methods, namely vacuum freeze (VFD), vacuum microwave (VMD), hot air (HAD) and microwave (MD), on texture, amino acids, microstructure, lipid oxi...

Full description

Bibliographic Details
Main Authors: Jun Cao, Aiguo Feng, Yanfu He, Jiamei Wang, Zhongyuan Liu, Guanghua Xia, Xiangdong Lin, Xuanri Shen, Dayong Zhou, Chuan Li
Format: Article
Language:English
Published: Wiley 2022-06-01
Series:Food Frontiers
Subjects:
denaturation temperature
drying
mechanism
microstructure
quality
tilapia
Online Access:https://doi.org/10.1002/fft2.124

Internet

https://doi.org/10.1002/fft2.124

Similar Items