Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate)

The adductor muscle of the pen shell Atrina pectinata (AMPS) is a popular protein‐enriched food item in Asian Pacific countries, and has only been marketed in the frozen condition, as a result browning and decreased sensory attributes occur. To overcome these problems, superheated steam roasting (at...

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Detalhes bibliográficos
Publicado no:Food Sci Nutr
Main Authors: Mohibbullah, Md., Won, Na Eun, Jeon, Jong‐Hoe, An, Jeong Hyeon, Park, Yeseul, Kim, Hari, Bashir, Khawaja Muhammad Imran, Park, Sun‐Mee, Kim, Young Soo, Yoon, Sung‐Joon, Sohn, Jae Hak, Kim, Andre, Choi, Jae‐Suk
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2018
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Original Research
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6060899/
https://ncbi.nlm.nih.gov/pubmed/30065833
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.674
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