Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (<i>Anguilla anguilla</i> L.)

Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (<i>Anguilla anguilla</i> L.)

The different vegetable oils used in canned fish as a filling medium have a preserving effect and contribute to the palatability of the product. In this study, the colour of European eels and the filling medium (sunflower oil, olive oil or spicy olive oil) was measured at different steps of the cann...

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Bibliographic Details
Main Authors: Lucía Gómez-Limia, Javier Carballo, Miriam Rodríguez-González, Sidonia Martínez
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
olive oil
sunflower oil
spicy olive oil
canned eel
colour
sensory analysis
Online Access:https://www.mdpi.com/2304-8158/11/8/1115

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