Effect of low frequency ultrasound thawing method on the quality characteristics of Peru squid ( Dosidicus gigas)
The effects of different thawing methods (air thawing, water soak thawing, refrigeration thawing, low frequency ultrasound thawing at 160, 240, 320 and 400 W) on thawing time, thawing loss, cooking loss, water-holding capacity and texture of frozen squid were investigated. The results showed that th...
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Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 2 vom: 07. März, Seite 171-181
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| 1. Verfasser: |
Li, Xiu-Xia
(VerfasserIn) |
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| Weitere Verfasser: |
Sun, Pan,
Jia, Jing-Ze,
Cai, Lu-Yun,
Li, Jian-Rong,
Lv, Yan-Fang |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2019
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Peru squid
Ultrasound thawing
microstructure
quality
Water
059QF0KO0R |
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