The Effect of Combined Superheated Steam Roasting and Smoking on the Quality Characteristic of Alaska Pollack (Gadus chalcogrammus) Roe

Alaska pollack roe (APR) is a protein source that is usually salted and fermented, containing a high salt content. Using a combination of superheated steam roasting and smoking, we developed a new low-salt ready-to-eat APR variant, whose quality characteristics we analyzed. The optimal conditions fo...

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Detalles Bibliográficos
Autores principales: Tirtawijaya, Gabriel, Lee, Jin-Hwa, Jang, Jong-Su, Kim, Do-Youb, Sohn, Jae-Hak, 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/PMC8701257/
https://www.ncbi.nlm.nih.gov/pubmed/34945597
http://dx.doi.org/10.3390/foods10123047

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701257/
https://www.ncbi.nlm.nih.gov/pubmed/34945597
http://dx.doi.org/10.3390/foods10123047

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