The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (<i>Symplectoteuthis oualaniensis</i>) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking

The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (<i>Symplectoteuthis oualaniensis</i>) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking

Herein, the effects of boiling (BO), steaming (ST), and sous vide (SV) on the hydration characteristics, structural properties, and volatile profile of squid (<i>Symplectoteuthis oualaniensis</i>) mantle muscle (SMM) were investigated. Three cooking methods resulted in a dramatic decreas...

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Bibliographic Details
Main Authors: Hong Xiao, Nannan Li, Longtao Yan, Yong Xue
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
hydration characteristics
squid (<i>Symplectoteuthis oualaniensis</i>)
sous vide
structural changes
volatile profile
Online Access:https://www.mdpi.com/2304-8158/10/7/1646

Internet

https://www.mdpi.com/2304-8158/10/7/1646

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