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• W1570331574 abstract "Abstract Freshwater nase (Chondrostoma nasus) was packaged with 2% brine or olive oil in conventional 307 × 114 cans. After thermal processing at different F0 values ranging from 3.5 to 10 min, samples were compositionally analyzed and also were evaluated by sensory and instrumental methods. Precooking in 2% brine for 15 min contributed to texture improvement. Bone softening was achieved even with mild F0 = 3.5 min values. Significant changes in the moisture, protein, fat, ash, and salt content of canned nase were observed, TVB-N content increased from 10.7 mg/lOOg to 31.5-33.5 mg/lOOg in brine packs and to 43.3-49.6 mg/lOOg in oil packs. As a result of thermal processing TBA values were significantly (p < 0.05) decreased from 3.62 to 1.0 mg/lOOOg in brine packs and 0.5-0.8 mg/lOOOg in oil packs. Texture force increased as Fc increased from 3.5 to 7 min and then a reduction occurred at F0 = 10 min. The texture force measurements correlated well with sensory panel scores, and parameters such as tenderness and juiciness can be predicted from instrumental data. The formulation (brine or oil) had no effect on the color and appearance." @default.
• W1570331574 created "2016-06-24" @default.
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• W1570331574 date "1997-03-11" @default.
• W1570331574 modified "2023-10-16" @default.
• W1570331574 title "Freshwater Nase<i>(Chondrostoma nasus)</i>" @default.
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• W1570331574 doi "https://doi.org/10.1300/j030v06n02_05" @default.
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