Elahe Abedi
Department of Food Science and Technology, Fasa University, Fasa, I. R. Iran
[ 1 ] - Comparative investigation of physico-chemical and sensory properties of glazed and non-glazed frozen rainbow trout (Oncorhynchus mykiss) thawed with different methods by principal component analysis
Quality of glazed (G) and non-glazed air-blast frozen rainbow trout (Oncorhynchus mykiss) was evaluated after applying different modern (M: microwave oven; U: ultrasonic; HVEFT: high voltage electrical field; O: ohmic heating) and conventional (S: steam cooking; W: water; R: refrigeration) thawing methods. Glazed frozen samples thawed by modern and conventional methods showed an increase in pro...
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