The colour, textural profile and heterocyclic aromatic amines content of lamb patties cooked
by charcoal grilling, infrared grilling and superheated steam roasting were investigated. The …

In this study, the influence of air‐frying temperature on the physical properties of sturgeon
steaks was explored. Meanwhile, the comparison of traditional deep fat frying (TF) and air …

Introduction Microbiological contamination in fish origin foods is the leading risk for public
health. Among the range of pathogenic bacterial species that cause fish food borne …

Fresh water fish is considered a source of good quality proteins and essential fats. Frying is
among widely used fish preparation techniques globally. Deep-frying oil quality with …

Pathogenic microorganisms can grow accidentally on fish origin human food and can be a
cause of human food‐borne illness. The purpose of this study was to estimate the …

Fish oil is a critical and globally constrained aquaculture feed ingredient. Oil recovered from
fish silage can contribute to fish oil production and is a potential low-cost alternative for …

The aim of the study was to evaluate the effect of different cooking methods (frying,
microwave and halogen oven cooking) on physicochemical, microbiological and sensory …

Tujuan Penelitian ini adalah untuk menentukan suhu pengukusan terbaik dan mengetahui
pengaruh pengukusan terhadap sifat fisika kimia tepung ikan rucah. Penelitian ini …

The aim of this study was to develop a kinetic model to describe the texture and colour
changes of chicken sausage during superheated steam cooking. Chicken sausages were …

In this study fish proteins isolated (FPI) by isoelectric solubilization/precipitation processing
from unemployed whole small Nile bolti fish and used as meat substitute for preparing ready …