Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (Oreochromis niloticus) Fillet as Affected by Various Conditions

This study aims to shed light on the association between non-volatile and volatile compounds related to flavor/taste characteristics as well as sensory acceptability of Nile tilapia fillet (Oreochromis niloticus) cooked by various sous-vide (SV) conditions (50–60 ℃, 30–60 min), with fish cooked with...

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Detalles Bibliográficos
Autores principales: Pongsetkul, Jaksuma, Yongsawatdigul, Jirawat, Boonanuntanasarn, Surintorn, Benjakul, Soottawat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689723/
https://www.ncbi.nlm.nih.gov/pubmed/36429273
http://dx.doi.org/10.3390/foods11223681

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689723/
https://www.ncbi.nlm.nih.gov/pubmed/36429273
http://dx.doi.org/10.3390/foods11223681

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