Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre ( <i>Argyrosomus regius</i> ) and Shrimp ( <i>Penaeus japonicus</i> )-Reference-Cited by-同舟云学术

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Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre ( Argyrosomus regius ) and Shrimp ( Penaeus japonicus )

Published:2023-12-21 Issue: Volume: Page:1-14
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Gokoglu Nalan¹,Yatmaz Hanife Aydan²,Gümüş Bahar³,Ceylan Afsin⁴

Affiliation:

1. Department of Fish Processing, Faculty of Fisheries, University of Akdeniz, Antalya, Türkiye

2. Food Safety and Agricultural Research – Development Center, University of Akdeniz, Antalya, Türkiye

3. Department of Gastronomy and Culinary Arts, Faculty of Tourism, University of Akdeniz, Antalya, Türkiye

4. Department of Fisheries and Fish Processing Technology, Institute of Natural and Applied Sciences, Akdeniz University, Antalya, Türkiye

Funder

Scientific Research Projects

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2023.2295909

Reference74 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

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

3. Relating Food Engineering to Cooking and Gastronomy

4. Culinary preparation effects on lipid and sensory quality of farmed gilthead seabream (sparus aurata) and meagre (argyrosomus regius): an inter-species comparison;Alexi N;Food Chem,2019

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