Effects of Different Cooking Methods on the Quality of Golden Pomfret Fillets

Effects of Different Cooking Methods on the Quality of Golden Pomfret Fillets

To investigate the differences in the quality characteristics of golden pomfret (Trachinotus ovatus) fillets under various cooking methods, a comparative study was conducted to analyze the impacts of three commonly used cooking methods, namely steaming, boiling, and roasting, on the thermal processi...

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Bibliographic Details
Main Authors: Keyi YUAN, Tiantian ZHAO, Wenjuan JIAO, Jun LIU, Fang ZHOU, Weifeng LIU, Yehui ZHANG, Lanqing PENG, Haijun NAN, Xiaoying CHEN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-06-01
Series:Shipin gongye ke-ji
Subjects:
golden pomfret
quality characteristics
flavor
steaming
boiling
roasting
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070006
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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070006

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