Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products

This study was performed in order to assess technological characteristics, proximate composition, fatty acids profile, and microbiological safety of sous-vide processed salmon in comparison with steaming and roasting. The cooking loss was lower in the sous-vide method (6.3–9.1%) than in conventional...

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Detalles Bibliográficos
Autores principales: Głuchowski, Artur, Czarniecka-Skubina, Ewa, Rutkowska, Jarosława
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7729892/
https://www.ncbi.nlm.nih.gov/pubmed/33271777
http://dx.doi.org/10.3390/molecules25235661

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7729892/
https://www.ncbi.nlm.nih.gov/pubmed/33271777
http://dx.doi.org/10.3390/molecules25235661

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