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不同的热处理方法对Penaeus vannamei的感觉,营养,物理化学和结构性质的影响

Caiyu Zhang1, Renli Shi1, Weihua Liu1

  • 1College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.

Food chemistry
|November 18, 2023
PubMed
概括

热处理方法,如干燥,蒸汽和微波显著改变了的营养. 微波炉和干燥最好保存有益的脂肪酸,而所有方法都导致蛋白质氧化,微波炉引起的最多.

关键词:
营养特征 营养特征佩内乌斯 (Penaeus vannamei) 是一个水族群.蛋白质氧化过程中的蛋白质氧化蛋白质的结构变化 蛋白质的结构变化热处理是一种热处理.

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