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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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-08-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| 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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