Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (<i>Oreochromis niloticus</i>) Fillet as Affected by Various Conditions

Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (<i>Oreochromis niloticus</i>) Fillet as Affected by Various Conditions

This study aims to shed light on the association between non-volatile and volatile compounds related to flavor/taste characteristics as well as sensory acceptability of Nile tilapia fillet (<i>Oreochromis niloticus</i>) cooked by various sous-vide (SV) conditions (50–60 ℃, 30–60 min), wi...

وصف كامل

التفاصيل البيبلوغرافية
المؤلفون الرئيسيون: Jaksuma Pongsetkul, Jirawat Yongsawatdigul, Surintorn Boonanuntanasarn, Soottawat Benjakul
التنسيق: مقال
اللغة:English
منشور في: MDPI AG 2022-11-01
سلاسل:Foods
الموضوعات:
sous-vide
volatile compounds
taste/flavor components
Nile tilapia
principal component analysis
الوصول للمادة أونلاين:https://www.mdpi.com/2304-8158/11/22/3681

الانترنت

https://www.mdpi.com/2304-8158/11/22/3681

مواد مشابهة