Effect of Key Technology on Texture of Ready-to-eat Crayfish in Soft Packaging

In order to explore the effect of key technology on crayfish product quality, crayfish was used as raw material through texture analysis, low field nuclear magnetic resonance and sensory evaluation methods. The water-retaining agent (1%, 1.5% phosphate-free water-retaining agent and 1.2% sodium bica...

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Bibliographic Details
Published in:Shipin gongye ke-ji
Main Authors: Xuehong LI, Xiaoying LUO, Peng FU, Xiaoyan FU, Shugang LI, Liu SHI, Wenjin WU, Anzi DING, Guangquan XIONG, Lan WANG
Format: Article
Language:Chinese
Published: The editorial department of Science and Technology of Food Industry 2022-08-01
Subjects:
crayfish
water retention agent
drying
sterilization
texture properties
water distribution
volatile flavor substances
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110129

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110129

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