Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism
The objective of this study was to reveal the effects of boiling processing on the texture of scallop adductor muscle (SAM) and its mechanism. Compared to the fresh sample, all the texture indicators, including the hardness, chewiness, springiness, resilience, cohesiveness, and shear force of 30-s-...
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| Principais autores: | , , , , , , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI AG
2022-06-01
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| 叢編: | Foods |
| 主題: | |
| 在線閱讀: | https://www.mdpi.com/2304-8158/11/13/1947 |
| 標簽: |
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