[HTML][HTML] Physicochemical characteristics and microbial diversity of sous vide scallops (Chlamys farreri) during chilled storage
M Gu, C Tu, H Jiang, T Li, N Xu, S Shui, S Benjakul… - LWT, 2024 - Elsevier
This study investigated the impact of sous vide (SV) cooking methods on the physical and
chemical characteristics as well as the microbial composition of scallops (Chlamys farreri) …
chemical characteristics as well as the microbial composition of scallops (Chlamys farreri) …
Physicochemical and conformational changes of krill myofibrillar protein induced by two-stage thermal treatment and their relationship with muscle texture
X Liu, K Liu, B Fu, P Jiang, L Qi, S Shang - Food Chemistry, 2025 - Elsevier
To preserve the juiciness of Krill muscle, a simple but robust strategy of two-stage thermal
treatment (40–70° C followed by 90° C) was explored while the alterations in muscles …
treatment (40–70° C followed by 90° C) was explored while the alterations in muscles …
[PDF][PDF] Quality of Pork Loin Subjected to Different Temperature–Time Combinations of Sous Vide Cooking
L Kurp, M Danowska-Oziewicz - Applied Sciences, 2024 - bazawiedzy.uwm.edu.pl
Cooking with the sous vide method preserves nutritional value and maintains desirable
sensory qualities of food, thanks to vacuum-sealed heat treatment at controlled low …
sensory qualities of food, thanks to vacuum-sealed heat treatment at controlled low …