Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods

Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods

In this study, the effects of five cooking methods on nutritional value and flavor of turbot muscle were evaluated. Chemical compositions of samples were determined using AOAC methods, and the fatty-acid composition was determined by gas chromatography–mass spectrometry (GC–MS). Flavors of samples c...

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Bibliographic Details
Main Authors: Xiu-Ping Dong, De-Yang Li, Ying Huang, Qiong Wu, Wen-Tao Liu, Lei Qin, Da-Yong Zhou, Sangeeta Prakash, Chen-xu Yu
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:International Journal of Food Properties
Subjects:
Cooking method
turbot
flavor
fatty acids
volatile compounds
Online Access:http://dx.doi.org/10.1080/10942912.2018.1494196

Internet

http://dx.doi.org/10.1080/10942912.2018.1494196

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