Food Ingredients Affect Off-flavor Compounds in Catfish Fillets

Editora:

KS OmniScriptum Publishing

Código:

491_9783639172140

Vendido e entregue por Um Livro

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Lime flavor and/or liquid smoke could be added to a marinade or incorporated in an injection/tumbling solution after catfish fillets are processed. The components of these ingredients that are responsible for off-flavor reduction should be studied further. Main interactive effects of masking agents that render off-flavors less active should also be studied further. However, the effectiveness of masking/degrading off-flavor compounds in channel catfish depends on many factors including initial amount of off-flavor compounds in fish, method of treatment (physical and chemical treatment), treatment time, and method of testing(sensory evaluation and chemical analysis).

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