Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides)

Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides)

Steam cooking is a popular way of preparing fish and the end temperature plays a key role in the quality of the cooked fish. In this study, the lipid and protein oxidation, and the related changes in volatile compounds and in vitro digestibility of large-mouth bass ( Micropterus salmoides ) steam...

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Bibliographic Details
Main Authors: Keyu Wang, Yulong Bao, Hongxu Yang, Yong Wang, Dongpo Chen, Joe M. Regenstein, Peng Zhou
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2020-08-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
large-mouth bass
steam cooking
lipid oxidation
protein oxidation
volatile compounds
in vitro digestibility
Online Access:http://www.journalssystem.com/pjfns/Effect-of-core-temperature-on-the-oxidation-of-lipids-and-proteins-during-steam-cooking,125836,0,2.html
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