Effect of water and sodium carbonate swelling on the texture properties and water distribution of dried Abalone rugosa muscle

The study investigated the optimal swelling method for dried Abalone rugosa by assessing the impact of water and alkali swelling methods on various parameters including swelling rate, centrifugal loss, cooking loss, pH, texture characteristics, color, and water distribution of abalone. The findings...

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Detalhes bibliográficos

Principais autores:	Yu Liu, Zhuang-Li Kang, Qingfeng Ge, Qin Hou, Rui Liu, Xiangren Meng
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Maximum Academic Press 2024-01-01
coleção:	Food Materials Research
Assuntos:	swelling rate centrifugal loss tenderness cooking loss immobile water
Acesso em linha:	https://www.maxapress.com/article/doi/10.48130/fmr-0023-0039
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