Effects of Heating Treatment on the Physicochemical and Volatile Flavor Properties of Argentinian Shortfin Squid <i>(Illex argentinus</i>)

In this study, the effect of different heating temperatures (80, 90, 100, and 121 °C) on the physicochemical and volatile flavor properties of fried mantles (Argentinian shortfin) was investigated. The squid mantles were soaked in a maltose syrup solution (20% <i>w</i>/<i>v</i>) for 10 s and fried i...

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Detalhes bibliográficos

Principais autores:	Jiagen Li, Zhaoqi Li, Shanggui Deng, Soottawat Benjakul, Bin Zhang, Jiancong Huo
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2024-03-01
coleção:	Foods
Assuntos:	squid heating temperature physicochemical properties volatile flavor properties
Acesso em linha:	https://www.mdpi.com/2304-8158/13/7/1025
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