Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna
Author:
Affiliation:
1. Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Konan 4-5-7, Minato-ku, Tokyo 108-8477 Japan
2. Faculty of Education; Gifu University; 1-1 Yanagido, Gifu City, 501-1193 Japan
Funder
Japan Society for the Promotion of Science
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13347/fullpdf
Reference31 articles.
1. Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20 °C to −84 °C);Agustini;Fisheries Science,2001
2. Sous vide cooking: A review;Baldwin;International Journal of Gastronomy and Food Science,2012
3. Effect of sous vide cooking, with freezing, on selected quality parameters of seven fish species in a range of sauces;Fagan;European Food Research and Technology,2005
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