Effects of sous-vide cooking combined with ultrasound pretreatment on physicochemical properties and microbial communities of Russian sturgeon meat (Acipenser gueldenstaedti).
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DOI: 10.1002/jsfa.12369
Abstract: BACKGROUND The production of Russian sturgeon expands rapidly in China. It is necessary to adopt some restrictive measures which can extend the shelf life of sturgeon meat. Previous studies found that sous-vide cooking (SVC) at… read more here.
Keywords: sous vide; russian sturgeon; sturgeon meat; ultrasound pretreatment ... See more keywords