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EVALUATION OF THE COMPRESSIVE DEFORMABILITY MODULUS OF FRESH AND COOKED FISH FLESH

โœ Scribed by E. A. JOHNSON; R. A. SEGARS; J. G. KAPSALIS; M. D. NORMAND; M. PELEG

Book ID
108804408
Publisher
Institute of Food Technologists
Year
1980
Tongue
English
Weight
309 KB
Volume
45
Category
Article
ISSN
0022-1147

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Odour of cooked silurus (Silurus glanis)
Odour of cooked silurus (Silurus glanis) flesh: evaluation by sensory analysis and comparison of collection methods to assess the odour representativeness of extracts obtained by dynamic headspace
โœ Arnaud Hallier; Thierry Serot; Carole Prost ๐Ÿ“‚ Article ๐Ÿ“… 2004 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 197 KB

## Abstract The odour of silurus (__Silurus glanis__) coming from two types of rearing environment developed in France was studied. Odour sensory analysis was performed on cooked fillets of silurus. The odour representativeness of extracts obtained by dynamic headspace was assessed. Two methods of