Effect and Underlying Mechanism of Ultrasonic Pretreatment on the Quality of Fresh Fish Vermicelli

In this study, fresh fish vermicelli was made from surimi and starch using a cutting process. The effects of ultrasonic pretreatment at different powers (120, 150, 180, 240 and 300 W) for different periods (5, 10, 15, 20 and 25 min) on the cooking quality, sensory quality and texture characteristics...

全面介紹

書目詳細資料

發表在:	Shipin Kexue
主要作者:	WANG Xiaoyun, GAO Xia, YOU Juan, YIN Tao, LIU Ru
格式:	Article
語言:	英语
出版:	China Food Publishing Company 2024-12-01
主題:	ultrasonic pretreatment; fresh fish vermicelli; cutting method; product quality; mechanical research
在線閱讀:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-024.pdf