Please use this identifier to cite or link to this item:
|Title:||Restructured crispy fish cubes containing Salicornia bigelovii Torr. developed with microwave vacuum drying|
microwave vacuum drying
restructured fish cubes
|Citation:||Wang, L., Zhang, M., Mujumdar, A.S., Wang, Y., Zhu, C. (2013-05-04). Restructured crispy fish cubes containing Salicornia bigelovii Torr. developed with microwave vacuum drying. Journal of Aquatic Food Product Technology 22 (3) : 226-240. ScholarBank@NUS Repository. https://doi.org/10.1080/10498850.2011.641672|
|Abstract:||Restructured crispy fish cubes containing Salicornia bigelovii Torr. (S. bigelovii) were developed using microwave vacuum drying. A series of drying experiments and optimization experiments were conducted to optimize the process conditions of microwave vacuum drying. The quality parameters of fish cubes such as crispness, expansion ratio, and sensory score were measured. The optimal expansion ratio and crispness were decided on the basis of optimization experiments by response surface analysis. The results showed that the optimum microwave vacuum conditions were: initial moisture content of surimi was controlled at 60.5% (wet basis, w.b.) and microwave heating for 20 min at the vacuum pressure of 0.090 MPa and microwave power of 11 W/g. The final product had a uniform shape, homogenous texture, pleasant color, and delicious flavor. © 2013 Copyright Taylor and Francis Group, LLC.|
|Source Title:||Journal of Aquatic Food Product Technology|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Oct 17, 2018
WEB OF SCIENCETM
checked on Oct 9, 2018
checked on Sep 29, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.