Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius

Japanese Spanish Mackerel (JSM) Scomberomorus niphonius (Cuvier 1832) is an important commercial fish species in South Korea. The postharvest handling, preservation, and storage of JSM have not been clearly understood, and therefore, it is very often oxidized to produce off‐flavor while marketed as...

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Publicat a:Food Sci Nutr
Autors principals: Baten, Md. Abdul, Won, Na Eun, Mohibbullah, Md., Yoon, Sung‐Joon, Hak Sohn, Jae, Kim, Jin‐Soo, Choi, Jae‐Suk
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2020
Matèries:
Original Research
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7382142/
https://ncbi.nlm.nih.gov/pubmed/32724656
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1715
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