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Start Over Author "Fan-Yu, He" Publisher taylor & francis group
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1. Water holding capacity and microstructure of sturgeon (Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating

Author

Fan-yu He, Xiuping Dong, Jian-ling Wei, Ting-ting Chai, Chen Yuewen, and Yu-gang Shi

Subjects
Materials science, Nutrition. Foods and food supply, moisture distribution, Metallurgy, low-field nuclear magnetic resonance, TP368-456, Microstructure, Low field nuclear magnetic resonance, Food processing and manufacture, Tenderness, Sturgeon, tenderness, Acipenser gueldenstaedti, Boiling, medicine, proton density images, Water holding capacity, heating processing, TX341-641, medicine.symptom, Water content, Food Science
Abstract

This study was aimed to investigate the effect of low-temperature vacuum heating (LTVH; versus the traditional thermal method– TC - 100°C boiling water) on water content/distributions, microstructure, and tenderness of sturgeon fillets. Although all fillets were well done, those fillets heated at lower temperature/time showed higher moisture content (P

Published
2021

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