Effects of Thermal Processing Methods on the Quality Changes of Thick-Shelled Mussels

To explore the quality changes of mussels during thermal processing, the effects of five thermal processing methods: boiling water heating (BH), steam heating (SH), microwave heating (MH), vacuum water bath heating (VH), and air circulation heating (AH) on the drip loss rate, color, and texture char...

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Autor principal:	WANG Shaoping, LI Kaihui, TU Chuanhai, WANG Jiaxing, FANG Chuandong, ZHANG Bin
Format:	Artigo
Idioma:	Inglês
Publicat:	China Food Publishing Company 2025-04-01
Col·lecció:	Shipin Kexue
Matèries:	mytilus coruscus; thermal processing; quality change; myofibrillar protein
Accés en línia:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-7-027.pdf
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