Effect of Blanching Temperature and Air Frying Time on the Quality of Catfish Skin
In order to investigate the effect of blanching temperature and air frying time on the quality of catfish skin, the cooking loss rate and thermal stability of fish skin were analyzed after blanching (50, 70, 90 ℃). On the basis of blanching, the moisture, fat, brittleness and transverse relaxation t...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100061 |