Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus)

Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus)

Abstract The effect of commercial processing methods on the nutritional value of ready‐to‐eat (RTE) sea cucumber Apostichopus japonicas was examined in this study. RTE sea cucumber products named RTE‐T and RTE‐V were prepared by two commercial methods, traditional processing, and vacuum cooking, res...

Full description

Bibliographic Details
Main Authors: Meng Li, Yanxia Qi, Lin Mu, Zhibo Li, Qiancheng Zhao, Jing Sun, Qinghua Jiang
Format: Article
Language:English
Published: Wiley 2019-02-01
Series:Food Science & Nutrition
Subjects:
nutritional quality
ready‐to‐eat product
sea cucumber
true retention value
Online Access:https://doi.org/10.1002/fsn3.921

Internet

https://doi.org/10.1002/fsn3.921

Similar Items