Effects of Thawing Methods on Water-Holding Capacity and Texture of Frozen Farmed Takifugu obscurus
QIU Zehui, ZHENG Yao, WANG Xichang
(1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; 3. Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation, Ministry of Agriculture and Rural Affairs, Shanghai 201306, China)
QIU Zehui, ZHENG Yao, WANG Xichang. Effects of Thawing Methods on Water-Holding Capacity and Texture of Frozen Farmed Takifugu obscurus[J]. FOOD SCIENCE, 2022, 43(17): 56-63.