The effect of liquid smoking of anchovy (Engraulis encrasicolus, L. 1758) fillets on sensory, meat yield, Polycyclic Aromatic Hydrocarbon (PAH) content, and chemical changes

Journal of Aquatic Food Product Technology

Volumn 19, Issue 3-4, 2010, Pages 264-273

  Alçiçek, Zayde ^a   Zencir, Özge ^a   Çakiroǧullari, Gül Çelik ^b   Atar, Hasan Hüseyin ^a  

^a ANKARA UNIVERSITY   (Turkey)

^b Plant Protection Research Institute   (Turkey)

Author keywords

anchovy; liquid smoking; polycyclic aromatic hydrocarbons; salt level; smoked fish

Indexed keywords

ANCHOVY; CHEMICAL CHANGE; CHEMICAL COMPOSITION ANALYSIS; CHEMICAL COMPOSITIONS; ENGRAULIS ENCRASICOLUS; LIQUID SMOKE; POLYCYCLIC AROMATICS; SALT CONTENT; SALT LEVEL; SALT LEVELS; SENSORY ANALYSIS; SMOKE FLAVORINGS; SMOKED FISH;

AROMATIZATION; LIQUIDS; ORGANIC COMPOUNDS; POLYCYCLIC AROMATIC HYDROCARBONS; SMOKE; TERNARY SYSTEMS;

AROMATIC HYDROCARBONS;

EID: 78149264246     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2010.512995     Document Type: Article

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