| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539976 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Cobia sashimi reached tender texture at day 7 storage. ⺠Cobia sashimi could not be served in raw because of poor freshness indexes. ⺠Ultrasonic processing successfully tenderised cobia sashimi after 60 min treatment. ⺠Ultrasonic treatment could accelerate biochemical reactions of cobia sashimi. ⺠Ultrasound can improve sashimi textural properties with good fresh quality.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hung-chia Chang, Ren-xian Wong,