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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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Propiedades fisicoquímicas y microestructurales y compuestos volátiles de la carne de Macrobrachium rosenbergii
Zhuo Zhang1, Ya Zhao1, Mohammad Molaveisi1
1Department of Food Scienec and Engineering, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China.
El secado por microondas al vacío (MVD) ofrece la mayor eficiencia de secado para la carne de camarón. La liofilización al vacío (VFD) preserva mejor las proteínas y la astaxantina, lo que convierte al MVD en un método de deshidratación prometedor en general.
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