Please use this identifier to cite or link to this item: https://doi.org/10.1080/10498850.2011.641672
Title: Restructured crispy fish cubes containing Salicornia bigelovii Torr. developed with microwave vacuum drying
Authors: Wang, L.
Zhang, M.
Mujumdar, A.S. 
Wang, Y.
Zhu, C.
Keywords: crispness
expansion ratio
microwave vacuum drying
restructured fish cubes
S. bigelovii
Issue Date: 4-May-2013
Source: 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
URI: http://scholarbank.nus.edu.sg/handle/10635/61233
ISSN: 10498850
DOI: 10.1080/10498850.2011.641672
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