Abstract
ABSTRACTRed hake (Urophycis chuss) was processed into frozen blocks from which sticks were made at various times so that the samples tested had been stored at – 18°C either as sticks or blocks or a combination of the two over a 9‐month period. Sensory panelists found highly significant differences (p<0.001) among storage periods (3, 6, 9, months) for both flavor and texture. Storage form (stick or block), however, had little apparent effect on changes in flavor and texture. Cooking method had a significant effect on flavor (p<0.05) and on texture (p<0.001). Warner‐Bratzler shear measurements were shown.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
