Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)

The different vegetable oils used in canned fish as a filling medium have a preserving effect and contribute to the palatability of the product. In this study, the colour of European eels and the filling medium (sunflower oil, olive oil or spicy olive oil) was measured at different steps of the cann...

Descripción completa

Detalles Bibliográficos
Autores principales: Gómez-Limia, Lucía, Carballo, Javier, Rodríguez-González, Miriam, Martínez, Sidonia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9027171/
https://www.ncbi.nlm.nih.gov/pubmed/35454703
http://dx.doi.org/10.3390/foods11081115

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9027171/
https://www.ncbi.nlm.nih.gov/pubmed/35454703
http://dx.doi.org/10.3390/foods11081115

Ejemplares similares