Effect of different sous-vide cooking conditions on textural properties, protein physiochemical properties and microstructure of scallop (Argopecten irradians) adductor muscle
Zixuan Wu, Deyang Li, Miao Shen, Ziye Wang, Ziwei Wang, Yuxin Liu, Yanhong Bai, Dayong Zhou
Topics & Concepts
MyofibrilChewinessChemistryScallopMicrostructureDifferential scanning calorimetryFood scienceCrystallographyBiochemistryFisheryThermodynamicsPhysicsBiologyMeat and Animal Product QualityMuscle metabolism and nutritionAnimal Nutrition and Physiology