Effect of sous vide cooking technology on the quality, protein structure, microstructure, and flavor of yellowfin tuna (Thunnus albacares)
Xuan Yuan, Duo Li, Peiying Shi, Jiajia Wu, Zhiyuan Dai, Xiuping Dong, Yanbin Lu
Topics & Concepts
Yellowfin tunaThunnusTunaFlavorFood scienceMicrostructureSimaChemistryFisheryBiologyFish <Actinopterygii>CrystallographyPaleontologyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and Growth