p. 229−240
2538-2357
Vol.1/No.4
p. 241−254
2538-2357
Vol.1/No.4
p. 255−272
2538-2357
Vol.1/No.4
p. 273−282
2538-2357
Vol.1/No.4
p. 283−294
2538-2357
Vol.1/No.4
0.05). Types of added gums and thawing procedures had significant effects on crust adhesion (P<0.05). Effects of gum, thawing method and interactions on moisture were significant (P<0.05). Fat content of "Finger Fish" just affected by pre-dust gum type (P<0.05). Control fried group showed the highest and alginate-air group showed the lowest product yield (P<0.05). Gum type and thawing method had significant effects on L*, a* and b* value (P<0.05). Control group had the highest sensorial scores. Overall results showed common frying is the best in frozen "Finger Fish" thawing method and adding mixture of gums and flour into pre-dust has negative effects on final quality yield.]]>
p. 295−306
2538-2357
Vol.1/No.4