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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Bibliografski detalji
Izdano u:Food Sci Nutr
Glavni autori: Baten, Md. Abdul, Won, Na Eun, Mohibbullah, Md., Yoon, Sung‐Joon, Hak Sohn, Jae, Kim, Jin‐Soo, Choi, Jae‐Suk
Format: Artigo
Jezik:Inglês
Izdano: John Wiley and Sons Inc. 2020
Teme:
Original Research
Online pristup: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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