Improving the Physicochemical and Textural Properties of Squid (<i>Loligo vulgaris</i>) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations-Reference-Cited by-同舟云学术

Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations

Published:2022-08-08 Issue:8 Volume:31 Page:872-881
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Ceylan Afsin¹,Gokoglu Nalan²^ORCID

Affiliation:

1. Department of Fisheries and Fish Processing Technology, Institute of Natural and Applied Sciences, Akdeniz University, Antalya, Turkey

2. Department of Fish Processing, Faculty of Fisheries, Akdeniz University, Antalya, Turkey

Funder

no specific funding

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2022.2108360

Reference42 articles.

1. Effect of processing methods on nutritional and physico-chemical composition of fish: a review

2. Muscle Firmness and Structure of Raw and Cooked Arrow Squid Mantle as Affected by Freshness

3. Sous vide cooking: A review

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