Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (-18 °C)

In the present study, chemical and sensory qualities of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating (Group A and Group B, respectively) or batter and breading materials were determined during frozen storage at -18 °C for 5 months. According...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	International journal of food science & technology 2010-02, Vol.45 (2), p.374-379
Hauptverfasser:	Mahmoudzadeh, Maryam, Motallebi, Abbasali, Hosseini, Hedayat, Khaksar, Ramin, Ahmadi, Hamed, Jenab, Ehsan, Shahraz, Farzaneh, Kamran, Manijeh
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Coating deep flounder fish burger Food industries frozen storage Fundamental and applied biological sciences. Psychology Pleuronectiformes Pseudorhombus elevatus quality
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!