Effect of Frying Temperature and Time on the Quality of Small Crispy Meat

Effect of Frying Temperature and Time on the Quality of Small Crispy Meat

The paper investigated the effects of different frying times and temperatures on the quality of small crispy meat. The changes in moisture content, oil content, sensory characteristics, color, thiobarbituric acid value (TBARs value), and pepsin digestibility of small crispy meat were analyzed at 150...

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Bibliographic Details
Main Authors: Lu ZHANG, Shuangli XIONG, Anlin LI, Dequan XIONG, Dan TANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-04-01
Series:Shipin gongye ke-ji
Subjects:
frying temperature
frying time
small crispy meat
oil oxidation
protein digestibility
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050031

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