Effect of low-temperature vacuum cooking (sous vide, SV) on the nutritional and flavor quality of small yellow croaker (Larimichthys polyactis) soup

This study investigated the effects of low-temperature vacuum cooking (sous vide, SV) on the nutritional and flavor quality of small yellow croaker soup (SYCS) Initially increasing the temperature and extending the duration can improve sensory scores, but heating at 90 °C for 300 min significantly d...

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Detalhes bibliográficos

Principais autores:	Shan-Shan Jiang, Rui-Yang Shen, Xiao-qi Liu, Jian-Hua Xie, Hui-Min Lin, Soottawat Benjakul, Bin Zhang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2026-02-01
Colecção:	Food Chemistry: X
Assuntos:	Low-temperature vacuum cooking Small yellow croaker soup Quality changes Nutrition Flavor
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S259015752600009X
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