Effect of different cooking methods on sensory quality assessment and in vitro digestibility of sturgeon steak-Reference-Cited by-同舟云学术

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Effect of different cooking methods on sensory quality assessment and in vitro digestibility of sturgeon steak

Published:2020-03-05 Issue:4 Volume:8 Page:1957-1967
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Feng Qiufeng¹^ORCID,Jiang Suisui¹,Feng Xiao²,Zhou Xiaodong³,Wang Haiyan³,Li Yujin¹⁴,Wang Jinmei⁴⁵,Tang Shuwei¹,Chen Yiping¹,Zhao Yuanhui¹^ORCID

Affiliation:

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

2. College of Food and Bioengineering Henan University of Science and Technology Luoyang China

3. Hisense (Shandong) Refrigerator Co.Ltd Qingdao China

4. Rongcheng Taixiang Food Products Co.Ltd Rongcheng China

5. Ministry of Agriculture Key Laboratory of Processing of Frozen Prepared Marine Foods Rongcheng China

Funder

National key R & D Program of China

Shandong Provincial Key R & D Program

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1483

Reference31 articles.

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

2. Curing-induced water mobility and distribution within intra- and extra-myofibrillar spaces of three pork qualities

3. Exogenous Proteases for Meat Tenderization

4. The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers

5. The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods

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