Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (<i>Cololabis saira</i>)

Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (<i>Cololabis saira</i>)

Half-dried Pacific saury of <i>Cololabis saira</i> (HDPS) is a fatty fish of high nutritional value with remarkable consumer interest in the Asia Pacific region, however, it undergoes various deteriorative changes associated with browning, bacterial contamination, oxidation, and decrease...

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Bibliographic Details
Main Authors: Md. Abdul Baten, Na Eun Won, Jae Hak Sohn, Jin-Soo Kim, Md. Mohibbullah, Jae-Suk Choi
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
hot smoking of fish
sensory evaluation
physicochemical properties
microbiology and nutrition
Online Access:https://www.mdpi.com/2304-8158/9/8/1009

Internet

https://www.mdpi.com/2304-8158/9/8/1009

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