ArticleFood science & nutrition2020
Effect of different cooking methods on sensory quality assessment and in vitro digestibility of sturgeon steak.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Volatile Odor Compounds by HS-SPME-GC-MS and Nutritional Composition of Hybrid Sturgeon (Foods (Basel, Switzerland) · 2026Article
- Recent strategies for improving the quality of meat products.Journal of animal science and technology · 2023Review
- Effects of Different Processing Methods on the Quality and Physicochemical Characteristics ofFoods (Basel, Switzerland) · 2023Article
- Traditional Cooking Methods Affect Color, Texture and Bioactive Nutrients ofFoods (Basel, Switzerland) · 2022Article
- Nutritional characterization of freshwater mud eel (Food science & nutrition · 2020Article
- Effect of different cooking methods on sensory quality assessment and in vitro digestibility of sturgeon steak.Food science & nutrition · 2020Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
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 (steaming, microwaving, baking, and frying) on the sensory and digestibility on sturgeon steak pretreated by sous vide during the cold storage (0-25 days). The results showed that the digestibility of steaming and microwaving groups (range from 80.34% to 90.12%) significantly higher than that of the other treatment groups (
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