I. (1995). Non- destructive determination of fat, moisture and protein in salmon fillets by use of near-infrared diffuse spectroscopy. Journal of the Science of Food and Agriculture, 69, 95-100.Isaksson T, Togersen G, Iversen A, et al. Non-destructive determination of fat, moisture and ...
lemon and black pepper crisp crumb Q fillets, Q oriental fillets, Q steak Diane, Q lamb-flavour grills, Q en crûte, Q fillets, Q creatives Thai, Q creatives Italian, Q bolognese, Q fillets in a tomato, red wine and mushroom sauce, Q fillets in white wine and mushroom sauce, Q BB...
Even though protein shakes can be very convenient, you don’t want to rely on them too much. I recommend focusing your intake of protein around whole foods as your main source. This means eating foods like meat, chicken, fish, eggs and other foods that are rich in protein. However, sinc...
A novel tensile test method to assess texture and gaping in salmon fillets J. Food Sci., 75 (4) (2010), pp. S182-S190 CrossrefView in ScopusGoogle Scholar Barham et al., 2010 P. Barham, L.H. Skibsted, W.L.P. Bredie, M. Bom Frøst, P. Møller, J. Risbo., P. Snitkj...
For the easiest clean-up ever, grab a sheet pan to cook up a healthy one-dish dinner. Make protein-packed vegetarian mains, healthy chicken dinners, and more.
Effects on weight changes, water holding capacity, and chemical composition of the fillets were investigated after chilled (2, 5, and 7 days) and frozen (14 and 49 days) storage. The results showed that higher weight yields were obtained by adding proteins and salt to the fillets in ...
Salmon Salad With Avocado and Sweet Grape Tomatoes Not only is salmon high in protein, but it’s full of inflammation-fighting omega-3 fatty acids, which are known to boost heart health. Add almonds for crunch, avocado for healthy fat, tomatoes for a juicy dose of vitamins, and your ...
The fibre optic probe was able to detect the differences in the gel's WHC (r=0.89; P less than or equal to 0.001); whereas, a regular surface colour meter was not as useful (r=0.72). The gel's ability to deform (spread out during compression) also decreased with the increase in [...
On the other hand, the protein content found in salmon (23.33% w/w) was similar to the protein range of salmon fillets (18.8%–24.2% w/w) reported by Sprague et al. (2020). Salmon had a lower protein content than other meat types, possibly because it had a higher fat content of ...
Similar results were obtained by Hagen and Sandnes (2004) examining the effects on smoked salmon fillets after being injected with brine having added salmon fish protein hydrolysates. In addition to inhibiting lipid peroxidation, peptides and protein hydrolysates with antioxidant activity are capable of...