Blanching Effects on the Quality of Jumbo Squid (Dosidicus gigas): Textural, Structural and Proteomic Analysis
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This study investigated the effects of blanching temperatures (65°C, 75°C, 85°C, and 95°C) and time (3, 5, and 7 min) on the muscle quality of Jumbo Squid (Dosidicus gigas), focusing on quality attributes, protein physicochemical characteristics and quanti... ...
