Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism.

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第一作者： Zi-Xuan,Wu

第一单位： National Engineering Research Center of Seafood, Dalian 116034, China.

作者： Zi-Xuan,Wu ^[1] ; Ying-Chen,Fan ^[2] ; Chao,Guo ^[1] ; Yu-Xin,Liu ^[2] ; De-Yang,Li ^[1] ; Peng-Fei,Jiang ^[2] ; Lei,Qin ^[1] ; Yan-Hong,Bai ^[2] ; Da-Yong,Zhou ^[1]

作者单位： National Engineering Research Center of Seafood, Dalian 116034, China. ^[1] School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. ^[2] College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China. ^[3]

关键词 boiling muscle fiber myofibril protein degradation protein denaturation scallop texture

DOI 10.3390/foods11131947

PMID 35804764

发布时间 2023-03-08

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Foods (Basel, Switzerland)

2022年11卷13期

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Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism.

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Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism.

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