Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (<i>Salmo salar</i>)

Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (<i>Salmo salar</i>)

The aim of the study was to evaluate the effect of heat treatment salmon quality using the sous-vide method (57 &#176;C, 20 min and 63 &#176;C, 80 min) in comparison with traditional methods (steam cooking, roasting). The yield of process and sensory quality (sensory profile, consumer liking...

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Bibliographic Details
Main Authors: Artur Głuchowski, Ewa Czarniecka-Skubina, Grażyna Wasiak-Zys, Dorota Nowak
Format: Article
Language:English
Published: MDPI AG 2019-08-01
Series:Foods
Subjects:
salmon
sous-vide cooking
sensory quality
consumer testing
texture
color
Online Access:https://www.mdpi.com/2304-8158/8/8/323

Internet

https://www.mdpi.com/2304-8158/8/8/323

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