Effect of different drying methods on the protein and product quality of hairtail fish meat gel

Effect of different drying methods on the protein and product quality of hairtail fish meat gel

Three different methods, namely hot air drying (HA), microwave vacuum drying (MV), and vacuum freeze drying (FD), were employed to investigate the effect of drying method on the quality of hairtail fish meat gel. Compared with HA and MV, FD samples showed a better quality in terms of moisture conten...

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Bibliographic Details
Main Authors: Hu, Y., Que, T., Fang, Zhongxiang, Liu, W., Chen, S., Liu, D., Ye, X.
Format: Journal Article
Published: Taylor & Francis 2013
Subjects:
vacuum microwave drying
hot air drying
hairtail
Fish protein
vacuum freeze drying
Online Access:http://hdl.handle.net/20.500.11937/20202

Internet

http://hdl.handle.net/20.500.11937/20202

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