Physicochemical, microstructural, and sensory attributes of frozen buffalo loins treated with sodium tripolyphosphate and sous-vide cooking

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Physicochemical, microstructural, and sensory attributes of frozen buffalo loins treated with sodium tripolyphosphate and sous-vide cooking

This study examines the effects of sous-vide cooking with varying concentrations of sodium tripolyphosphate (STPP) on the physicochemical, microstructural, and sensory characteristics of frozen buffalo loins. Samples were prepared with 0.15% and 0.30% STPP, alongside a control group without STPP, an...

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Bibliographic Details
Main Authors:	Ahmad Luthfi Puzelan, Nur Raudhatul Syahindah Mohd Radzi, Ishamri Ismail
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2025
Online Access:	http://journalarticle.ukm.my/25922/ http://journalarticle.ukm.my/25922/1/MD%204.pdf

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