A Product Development Study: Rainbow Trout Bologna
Mechanically deboned rainbow trout (Oncorhynchus mykiss) was analyzed and then used in texture studies. The meat contained a moderately low amount of fat (10% ± 2%, x ± SD). Pre-deboned meat had more calcium than deboned meat (PIF/=0.37). A combined response model predicted formulations for fish sau...
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| Format: | Others |
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DigitalCommons@USU
1999
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| Online Access: | https://digitalcommons.usu.edu/etd/5473 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6532&context=etd |