Sous vide pretreatment in cooking sturgeon fish burger: Effects on physicochemical properties and sensory characteristics-Reference-Cited by-同舟云学术

Sous vide pretreatment in cooking sturgeon fish burger: Effects on physicochemical properties and sensory characteristics

Published:2021-02-15 Issue:6 Volume:56 Page:2973-2982
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Zhou Pengcheng¹,Feng Qiufeng¹,Yang Xianqing²,Gao Ruichang³^ORCID,Li Yujin¹,Bai Fan⁴,Wang Jinlin⁴,Zhou Xiaodong⁵,Wang Haiyan⁵,Xiao Feng⁶,Yang Xin⁷,Gao Xin¹,Zhao Yuanhui¹^ORCID

Affiliation:

1. College of Food Science and Engineering Ocean University of China Qingdao266003China

2. South China Sea Fisheries Institute Chinese Academy of Fishery Sciences Guangzhou510641China

3. School of Food and Bioengineering Jiangsu University Zhenjiang212013China

4. Hangzhou Qiandaohu Sturgeon Technology Co., Ltd Hangzhou310000China

5. Hisense (Shandong) Refrigerator Co., Ltd Qingdao266100China

6. College of Food and Bioengineering Henan University of Science and Technology Luoyang471023China

7. Wudi Xinyi Food Co., Ltd Binzhou251900China

Funder

Natural Science Foundation of Shandong Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14938

Reference41 articles.

1. Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

2. Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters

3. Sous vide cooking: A review

4. Exogenous Proteases for Meat Tenderization

5. Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork

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