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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...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Yu Liu, Zhuang-Li Kang, Qingfeng Ge, Qin Hou, Rui Liu, Xiangren Meng
Format: Artigo
Sprache:Inglês
Veröffentlicht: Maximum Academic Press 2024-01-01
Schriftenreihe:Food Materials Research
Schlagworte:
swelling rate
centrifugal loss
tenderness
cooking loss
immobile water
Online-Zugang:https://www.maxapress.com/article/doi/10.48130/fmr-0023-0039
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