Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus).
Slices of Scomberomorous guttatus cooked by four different methods (microwave cooking, grilling, steaming and shallow fat frying) were kept chilled at 5 °C for 2 days, reheated by microwave and then evaluated for the changes in the lipid characteristics. The total lipid content for raw sample was 6....
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/15463/1/Lipid%20characteristics%20in%20cooked.pdf http://psasir.upm.edu.my/id/eprint/15463/ http://dx.doi.org/10.1016/j.lwt.2007.12.004 |
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