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H. Charley (1952)
Effects of internal temperature and of oven temperature on the cooking losses and the palatability of baked salmon steaks.Journal of Food Science, 17
Charley Charley (1952)
Effects of internal temperature and of oven temperature on the cooking‐ losses and palatability of baked salmon steaksFood Research, 17
GRAYCE E. GOERTZb Foods and Nutritiort Department, Oregon State College, Corvallis, Oregon (Manuscript received April 27, 1957) Effects of oven temperature on cooking losses and palatability of baked Chinook salmon steaks have been reported (1). The present paper reports an extension of the study of the effects of oven temperature to larger pieces of fish. As in the previous work, the cuts of salmon were baked at four different oven temperatures to a fixed internal temperature and evaporation, drip, and total cooking losses were determined, press fluid determinations were made on cooked salmon and the baked fish were rated for palatability by a panel of six judges. In addition, raw and cooked samples from each cut of salmon were studied histologically. EXPERIMENTAL PROCEDURE Preparation of the cuts of fish. Fresh Silverside salmon (Oncorhynchus kisutch) were purchased locally. T h e fish varied in weight from 8 to 11 pounds. Each fish was divided into four parts of approximately equal weights. T h e first cut extended from the region of the pectoral fin and the gills half way t o the dorsal fin, the second cut ended at the ventral fin and near the center of the dorsal
Journal of Food Science – Wiley
Published: Jan 1, 1958
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