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- Title
复热方式对黑豆豆腐肉丸品质的影响.
- Authors
冯爽; 张佳美; 陆家慧; 苏晓文; 刘树萍; 石长波
- Abstract
To determine the optimal reheating method for black bean curd meatballs, this study investigated the effects of microwave and fried reheating on sensory quality, texture characteristics, moisture content, and yield of black bean curd meatballs by single factor test. The results showed that the fried meatballs had higher elasticity, while the microwave-reheated meatballs had higher sensory score, hardness, stickiness, chewiness, moisture content, and yield than the fried meatballs. Therefore, it was recommended to reheat the meatballs by microwave.
- Subjects
TOFU; BLACK bean; MEATBALLS; ELASTICITY; MOISTURE; FRIED chicken; MICROWAVES
- Publication
Food Research & Development, 2023, Vol 44, Issue 7, p53
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2023.07.008