أعضاء هيئة التدريس - جامعة بنها
Quality Enhancement of Canned Little Tunny Fish (Euthynnus alletteratus) by Whitening Solutions, Pre-Cooking Time and Filling Medium
Journal of Food Processing & Technology • 2016
معلومات البحث
المؤلفون
Mohamed K Morsy
الكلمات المفتاحية
Canning; Euthynnus alletteratus; Processing effects;
Colour; Quality
المجلة العلمية
Journal of Food Processing & Technology
الناشر
OMICS International
المجلد
7
العدد
11
الصفحات
1- 8
publication.type
International
رابط البحث
Open Link
المواد المرفقة
Not Available
الملخص
The impact of three treatments as whitening (brine and/or H2O2); pre-cooking time (60 min, 70 min and 80 min) at 102 ±
1°C; and filling medium (brine, olive oil, sunflower oil and/or mixing) on quality of native little tunny (Euthynnus alletteratus)
during canning were evaluated. A significant difference (P
1°C; and filling medium (brine, olive oil, sunflower oil and/or mixing) on quality of native little tunny (Euthynnus alletteratus)
during canning were evaluated. A significant difference (P