Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor
The quality and flavor of scallops changes during the fresh dry rehydration process. In order to control the changes after rehydration, a scallop pretreatment method was adopted. The pretreatment method involved impregnating fresh scallops with 0.2 g/100 mL konjac glucomannan (KGM), carrageenan (CA)...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-03-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001690 |
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