Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and Flavor

This study aimed to compare tilapia fish cake drying and sterilization conditions (105, 115, and 121 °C) on the quality of the cakes. The impacts of volatile flavor substances, the chroma value, quality and structure characteristics, microscopic structure, and the types and content of volatile flavo...

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Detalles Bibliográficos
Autores principales: Jiang, Caiyan, Chen, Yao, Li, Shuang, Shang, Shan, Fu, Baoshang, Wang, Lina, Dong, Xiuping, Jiang, Pengfei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655066/
https://www.ncbi.nlm.nih.gov/pubmed/36359935
http://dx.doi.org/10.3390/foods11213321

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655066/
https://www.ncbi.nlm.nih.gov/pubmed/36359935
http://dx.doi.org/10.3390/foods11213321

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