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Effect of various postmortem processing times and blanching methods on quality of rainbow trout (Oncorhynchus mykiss) waste oil
Oil extracted from fish waste is considered as a value‐added product. The effect of postmortem processing times (0, 3, 6, and 9 hr) and blanching methods (sodium chloride, pH shift, and high temperature) on the extracted oil from rainbow trout viscera was studied. Blanching was applied six hours pri...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6766538/ https://www.ncbi.nlm.nih.gov/pubmed/31572602 http://dx.doi.org/10.1002/fsn3.1171 |