Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages
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DOI: 10.1177/1082013216658580
Abstract: The processing of sous vide chicken sausages was optimized under vacuum packaging condition and cooking at 100 ℃ for 30 min (SV30), 60 min (SV60) and 120 min (SV120) and compared with aerobically cooked control at 100 ℃ for 30 min.… read more here.
Keywords: vide processing; sous vide; chicken sausages; control ... See more keywords