Optimum internal temperature established by sensory evaluation for fish prepared in conventional and microwave ovens

Rainbow trout and cod were baked in conventional and microwave ovens to final internal temperatures of 55 degrees C, 65 degrees C, and 75 degrees C, and then subjected to sensory evaluation. Cooking loss and lipid content in accumulated liquid were measured. For both species of fish in both ovens, a...

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Veröffentlicht in:	Family and consumer sciences research journal 1992-12, Vol.21 (2), p.192-205
Hauptverfasser:	Johansson, L. (Uppsala University, Uppsala, Sweden), Ruderus, H, Beilby, R.I
Format:	Artikel
Sprache:	eng
Schlagworte:	ANALISIS ORGANOLEPTICO ANALYSE ORGANOLEPTIQUE COCCION Cooking CUISSON Fish METHODE METODOS SALMO GAIRDNERI TEMPERATURA DEL CUERPO Temperature TEMPERATURE CORPORELLE
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