Impact of infrared broiling on the thiamin and riboflavin retention and sensory quality of salmon steaks for foodservice use
1987
Takahashi, U. | Khan, M.A.
A study of nutrient losses from salmon steaks during infrared broiling revealed losses of 13% and 7% for thiamin and riboflavin, respectively, which were comparable to such losses noted during convection oven baking. Sensory evaluation, however, indicated that the appearance and color of salmon steaks from convection oven baking were superior to that obtained by infrared broiling. Tenderness and juiciness ratings, on the other hand were superior by infrared broiling. Odor and overall acceptability received similar ratings by both cooking methods.(wz)
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