Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process
Quality attributes and water mobility of giant salamander jerkies (GSJs) during roasting process (160°C, for 0, 20, 40, 60, and 80 min) were investigated. The results showed that a∗,b∗ values and shear force increased of GSJs roasting from 20 to 80 min, while L∗, yield, and moisture content decrease...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/9970797 |
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