International Journal of Biological Macromolecules, Год журнала: 2024, Номер unknown, С. 138528 - 138528
Опубликована: Дек. 1, 2024
Язык: Английский
International Journal of Biological Macromolecules, Год журнала: 2024, Номер unknown, С. 138528 - 138528
Опубликована: Дек. 1, 2024
Язык: Английский
Foods, Год журнала: 2024, Номер 13(17), С. 2790 - 2790
Опубликована: Сен. 1, 2024
Fish swim bladder (FSB) is a type of traditional nutraceutical, but the lack high-quality drying methods limits its premium market development. In order to obtain optimal-quality dried FSBs from Chinese longsnout catfish, effects liquid nitrogen pre-freezing (LNF) and on physical properties flavor FSB were evaluated. Four used for drying, including natural air-drying (ND), hot-air-drying (HD), LNF combined with freeze-drying (LN-FD), HD (LN-HD). Color, collagen content, rehydration ratio, textural properties, characteristics (by GC-IMS, E-nose, E-tongue) measured clarify differences among four FSBs. The results showed that ND cannot effectively remove moisture as final product stronger sourness in taste. led decrease content collapse fiber structure FSB. Compared HD, LN-HD higher (0.56 g/g) different fingerprint. treated by LN-FD had better qualities terms an attractive color, high (0.79 g/g), low shrinkage, ratio (2.85), soft texture, while also possessing richer characteristic flavors. application may help optimization nutrition level, ability, mouthfeel,
Язык: Английский
Процитировано
2Food Chemistry, Год журнала: 2024, Номер 464, С. 141565 - 141565
Опубликована: Окт. 9, 2024
Язык: Английский
Процитировано
1International Journal of Biological Macromolecules, Год журнала: 2024, Номер unknown, С. 138528 - 138528
Опубликована: Дек. 1, 2024
Язык: Английский
Процитировано
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