Vacuum frying process of gilthead sea bream (Sparus aurata) fillets

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 4, 2010, Pages 630-636

  Andres Bello A ^a   Garcia Segovia P ^a   Martinez Monzo J ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Fish; Oil content; Shrinkage; Vacuum frying

Indexed keywords

ADVERSE EFFECT; DEEP FAT FRYING; DRY SOLIDS; DRYING PROCESS; FISH FILLET; FISH PRODUCTS; GILTHEAD SEA BREAMS; GILTHEAD SEABREAM; INTERNATIONAL MARKETS; LOW OXYGEN; LOW TEMPERATURES; NATURAL COLOUR; OIL ABSORPTION; OIL CONTENTS; OIL QUALITY; OIL TEMPERATURE; PRESSURE CONDITIONS; PRODUCT ATTRIBUTES; SEA BREAM; SHRINKAGE VALUE; VACUUM FRYING; VACUUM TREATMENT;

FISH; INTERNATIONAL TRADE; OXYGEN; PRESSURE EFFECTS; SHRINKAGE; VACUUM;

VACUUM TECHNOLOGY;

ARCHOSARGUS RHOMBOIDALIS; SPARUS AURATA;

EID: 78049418472     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.06.002     Document Type: Article

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