Comparison of quality and nutritional attributes of pond‐cultured and container‐cultured snakehead ( Channa argus argus ) fillets after being boiled, fried, and baked-Reference-Cited by-同舟云学术

Comparison of quality and nutritional attributes of pond‐cultured and container‐cultured snakehead ( Channa argus argus ) fillets after being boiled, fried, and baked

Published:2020-10-29 Issue:12 Volume:85 Page:4249-4259
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Gao Song¹,Li Dapeng¹,Hong Hui¹,Shu Rui²,Cheng Hao¹,Luo Yongkang¹³^ORCID

Affiliation:

1. Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China

2. Guangzhou Guanxing Agricultural Science and Technology Company Ltd. Guangzhou 511453 China

3. National Research and Development Center for Freshwater Fish Processing Jiangxi Normal University Nanchang 330022 China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15506

Reference49 articles.

1. Effect of processing methods on nutritional and physico-chemical composition of fish: a review

2. Physico-chemical changes occurring in oil when atmospheric frying is combined with post-frying vacuum application

3. An in vitro and in silico study on the antioxidant and cell culture-based study on the chemoprotective activities of fish muscle protein hydrolysates obtained from European seabass and gilthead seabream