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...
Main Authors: | Lucía Gómez-Limia, Javier Carballo, Miriam Rodríguez-González, Sidonia Martínez |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-04-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/8/1115 |
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