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

• Main Authors: Bakar, Jamilah, Rahimabadi, Eshagh Zakipour, Che Man, Yaakob
• Format: Article
• Language: English; English
• Published: Elsevier 2008
• Online Access: http://psasir.upm.edu.my/id/eprint/15463/1/Lipid%20characteristics%20in%20cooked.pdf; http://psasir.upm.edu.my/id/eprint/15463/; http://dx.doi.org/10.1016/j.lwt.2007.12.004
• Institution: Universiti Putra Malaysia

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....