Muscle Tissue Quality of Raw and Sous-Vide Cooked Wild and Farmed Pikeperch

The aim of the study was to compare the chemical and fatty acid composition, colour, and sensory quality of wild and farmed pikeperch. Raw wild pikeperch had a higher moisture and ash contents, as well as pH value, but lower fat and protein contents than farmed pikeperch. In sous-vide fillets, a hig...

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Detalles Bibliográficos
Autores principales: Modzelewska-Kapituła, Monika, Pietrzak-Fiećko, Renata, Kozłowski, Krzysztof, Szczepkowski, Mirosław, Zakęś, Zdzisław
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9735530/
https://www.ncbi.nlm.nih.gov/pubmed/36496619
http://dx.doi.org/10.3390/foods11233811

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9735530/
https://www.ncbi.nlm.nih.gov/pubmed/36496619
http://dx.doi.org/10.3390/foods11233811

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