Optimization of the Frying Process for Maximizing Crispiness of Scallop (<i>Patinopecten yessoensis)</i> Adductor Muscle Snacks Using Vacuum Low-Temperature Frying

Optimization of the Frying Process for Maximizing Crispiness of Scallop (<i>Patinopecten yessoensis)</i> Adductor Muscle Snacks Using Vacuum Low-Temperature Frying

Scallops, an economically important seafood, are popular as fried snacks. Vacuum low-temperature frying creates crispy, healthier foods that meet consumer demand for nutritious snacks with excellent texture. However, research on vacuum frying for shellfish products remains limited. This study aimed...

Full description

Saved in:
Bibliographic Details
Main Authors: Sun-Young Park, Sang-In Kang, Jin Kim, Young-Hyun An, Ga-Bin Lee, Si-Hyeong Park, Jung-Suck Lee
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
scallops
<i>Patinopecten yessoensis</i>
vacuum low-temperature frying
crispy snack
optimized
temperature
Online Access:https://www.mdpi.com/2304-8158/13/24/4091
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/13/24/4091

Similar Items