Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus)

Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as Godeungo gangjeong. We utilized vacuum frying technology to fry the CM and evaluated its quality. Conventional fryi...

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Detalles Bibliográficos
Autores principales: Tirtawijaya, Gabriel, Lee, Mi-Jeong, Negara, Bertoka Fajar Surya Perwira, Cho, Woo-Hee, Sohn, Jae-Hak, Kim, Jin-Soo, Choi, Jae-Suk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393352/
https://www.ncbi.nlm.nih.gov/pubmed/34441740
http://dx.doi.org/10.3390/foods10081962

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393352/
https://www.ncbi.nlm.nih.gov/pubmed/34441740
http://dx.doi.org/10.3390/foods10081962

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