Efecto de cinco métodos de cocción en las características fisicoquímicas, nutricionales y sensoriales de trucha arcoiris (Oncorhynchus mykiss)

This study aimed to evaluate the effect of five cooking methods (steam, grill, oven, frying and microwave) on farm-raised rainbow trout's sensory acceptability, physicochemical characteristics, and nutritional value. A survey was conducted with 307 consumers to create a marinade made with salt, garl...

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Autores principales: Miriam Ramos, Rolys Bustillos, Salomón Harry Santolalla Ruiz, Tarsila Tuesta, Reynaldo J. Silva-Paz, Oscar Jordán-Suárez
Formato: Artículo
Lenguaje:inglés
Publicado: 2023
Materias:
rainbow trout
cooking methods
frying
grilling
steaming
oven cooking
microwave cooking
marination
sensory acceptability
proximate composition
lipid oxidation
peroxide value
n-6/n-3 ratio
omega-6 fatty acids
consumer preferences
fish fillets
Meat and Animal Product Quality
Food Nutrient Composition and Product Development
Food Industry and Aquatic Biology
Acceso en línea:Enlace permanente (DOI o Handle)
Enlace permanente (DOI o Handle)
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Internet

https://doi.org/10.17268/sci.agropecu.2023.022
http://dx.doi.org/10.17268/sci.agropecu.2023.022

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