Effect of different drying processes on the protein degradation and sensory quality of Layú: a Chinese dry-curing grass carp

Effect of different drying processes on the protein degradation and sensory quality of Layú: a Chinese dry-curing grass carp

Five different drying methods, sun drying, intermittent drying, low-temperature drying at 5°C, low-temperature drying at 15°C, and hot-air drying at 45°C, were comparatively evaluated based on physicochemical properties and sensory properties of dry-cured Layú. Sun drying and intermittent drying Lay...

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Bibliographic Details
Main Authors: Zhang, J., Fang, Zhongxiang, Cao, Y., Xu, Y., Hu, Y., Ye, X., Yang, W.
Format: Journal Article
Published: Taylor & Francis 2013
Subjects:
sensory evaluation
protein
drying
Biogenic amine
dry-curing fish
Online Access:http://hdl.handle.net/20.500.11937/4358

Internet

http://hdl.handle.net/20.500.11937/4358

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