Effect of different cooking methods on sensory quality assessment and in vitro digestibility of sturgeon steak

Abstract Sous vide can keep the nutritional properties and improve taste of food compared with other conventional methods. In addition, this method may reduce the risk of recontamination after cooking and during storage. The purpose of this paper was to study the effects of four cooking methods (ste...

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Bibliographic Details
Main Authors: Qiufeng Feng, Suisui Jiang, Xiao Feng, Xiaodong Zhou, Haiyan Wang, Yujin Li, Jinmei Wang, Shuwei Tang, Yiping Chen, Yuanhui Zhao
Format: Article
Language:English
Published: Wiley 2020-04-01
Series:Food Science & Nutrition
Subjects:
Online Access:https://doi.org/10.1002/fsn3.1483