Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus).

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Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus).

Slices of Scomberomorous guttatus cooked by four different methods (microwave cooking, grilling, steaming and shallow fat frying) were kept chilled at 5 °C for 2 days, reheated by microwave and then evaluated for the changes in the lipid characteristics. The total lipid content for raw sample was 6....

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Bibliographic Details
Main Authors:	Bakar, Jamilah, Rahimabadi, Eshagh Zakipour, Che Man, Yaakob
Format:	Article
Language:	English English
Published:	Elsevier 2008
Subjects:	Lipids - Research.
Online Access:	http://psasir.upm.edu.my/id/eprint/15463/ http://psasir.upm.edu.my/id/eprint/15463/1/Lipid%20characteristics%20in%20cooked.pdf

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