tailieunhanh - Nutritional and organoleptic changes of grass carp (Ctenopharyngodon idella, Valenciennes, 1844) meat upon smoking and thermal processing

Presence of intramuscular bones, muddy flavour and soft texture of meat are the major constraints which reduces consumer acceptability of carps. A study was under taken in order to find out the effects of smoking and thermal processing on nutritional and organoleptic quality of grass carp meat. Mildly smoked ( h) at 700C grass carp packed in retort pouches and cans was processed to various F0 values (2, 4, 6, 8 and 10 min) at a temperature of . | Nutritional and organoleptic changes of grass carp Ctenopharyngodon idella Valenciennes 1844 meat upon smoking and thermal processing

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