Effects of different cooking methods on the quality of oysters
Taking oyster meat as experimental raw materials,the effects of four cooking treatments,such as boiling,steaming,roasting and frying,on their color,texture,protein and fat were compared.The results showed that the sensory score of frying samples was the best,while the boiling treatment had little effect on the fat and protein content of oysters.Compared with the untreated samples,the hardness and viscosity of oysters after different cooking treatments were significantly reduced(P＜0.05).The purpose of this study is to provide an important research basis for the quality improvement and rational processing of oysters.
万方数据
维普
