Effect of Frying on the Quality and Protein Degradation in Mugil cephalus: A Comparative Study of Vacuum and Atmospheric Frying

Wang, HB; Pei, ZS; Zheng, QW; Wen, P; Li, CA; Xu, YS; Xue, CF; Wang, XQ; Shen, XR

Li, CA; Shen, XR (通讯作者),Hainan Univ, Sch Food Sci & Engn, Haikou 570228, Hainan, Peoples R China.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022; 31 (8): 747

Abstract

Fried Mugil cephalus was investigated under optimal vacuum and atmospheric conditions. The water distribution, texture, and color properties of vacuum......

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