The Effects of Sous-Vide Cooking Method on Rainbow Trout by Adding Natural Antioxidant Effective Sage: Basic Quality Criteria
The sage (Salvia officinalis, Linnaeus 1753) after grinding was applied on the fillet surface. The vacuum packaged fillets were sous-vide cooked, and rapidly cooled, then stored in the refrigerator. Total antioxidant effect of sage was 110.90±1.46%. The treatments applied to fish have not significan...
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| Format: | Article |
| Language: | English |
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Natural and Engineering Sciences
2020-11-01
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| Series: | Natural and Engineering Sciences |
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| Online Access: | https://www.nesciences.com/download.php?id=390 |