Improved Hot Smoke Processing of Chub Mackerel (<i>Scomber japonicus</i>) Promotes Sensorial, Physicochemical and Microbiological Characteristics

Improved Hot Smoke Processing of Chub Mackerel (<i>Scomber japonicus</i>) Promotes Sensorial, Physicochemical and Microbiological Characteristics

Chub mackerel (CM), <i>Scomber japonicus,</i> is a commercially important fish species in pacific countries including South Korea and its rapid quality deterioration by various spoilage mechanisms while marketed has been reported, leading to a dramatic decline of the market price. To ove...

Full description

Bibliographic Details
Main Authors: Md. Masud Rana, Md. Mohibbullah, Na Eun Won, Md. Abdul Baten, Jae Hak Sohn, Jin-Soo Kim, Jae-Suk Choi
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Applied Sciences
Subjects:
chub mackerel
smoking treatment
sensory analysis
physiochemical characteristics
microbiological quality
biochemical analysis
Online Access:https://www.mdpi.com/2076-3417/11/6/2629

Internet

https://www.mdpi.com/2076-3417/11/6/2629

Similar Items