Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (<i>Scomber japonicus</i>)

Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (<i>Scomber japonicus</i>)

Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as <i>Godeungo gangjeong.</i> We utilized vacuum frying technology to fry the CM and evaluated its quality...

Full description

Bibliographic Details
Main Authors: Gabriel Tirtawijaya, Mi-Jeong Lee, Bertoka Fajar Surya Perwira Negara, Woo-Hee Cho, Jae-Hak Sohn, Jin-Soo Kim, Jae-Suk Choi
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
chub mackerel
nutritional quality
ready-to-heat
shelf life
vacuum frying
Online Access:https://www.mdpi.com/2304-8158/10/8/1962

Similar Items

Similar Items