Influence of different ways of smoking on yield, chemical composition and sensory properties of smoked fish | Uticaj načina dimljenja na prinos, hemijski sastav i senzorna svojstva dimljene ribe
2009
Perunović, M., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Živković, D., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Stajić, S., Poljoprivredni fakultet, Beograd - Zemun (Serbia)
This study compared the effects of smoking processes on the production weight losses, chemical and sensory characteristics of smoked fish - rainbow trout (Oncorchynchus mykiss, Walbaum) and common carp (Cyprinus carpio L). The averge production weight losses, determined in the conditions of our experiments, ranged from 9.60 % (cold smoked carp fillets) to 20.90% (cold smoked trout fillets). The smoking process reduced the moisture content and increased the protein, lipids and NaCl content in all investigated samples. The overall sensory quality of coldsmoked trout fillets was best estimated (4.66), while the overall sensory quality of coldsmoked carp fillets was the least acceptable (3.94).
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