The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics.
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DOI: 10.1016/j.foodres.2020.109976
Abstract: Fish contains bioactive polar lipids (PL) and is mainly consumed cooked. The aim of this study was to evaluate the sensory characteristics of sous-vide cooked salmon and the in vitro cardio-protective properties of its PL.… read more here.
Keywords: brined brined; sous vide; protective properties; antithrombotic properties ... See more keywords