Tables index

From

A New Method for Bone Softening and Texture Enhancement of Conger Eel (Conger myriaster) Kabayaki

Jin Gi MIN, Woo Young JUNG, Hong Hee LEE, Won Kyung LEE

Journal of Food and Nutrition Research. 2019, 7(4), 255-260 doi:10.12691/jfnr-7-4-1
  • Table 1. Sensory characteristics of conger eel products according to processing methods
  • Table 2. The proximate composition, pH and TVB-N of conger eel products according to processing methods for bone softening
  • Table 3. Free amino acid content of conger eel products on the bone softening methods (mg/100 g, dry weight)
  • Table 4. Textural characteristics of conger eel meat by bone softening methods
  • Table 5. Textural characteristics of conger eel meat by bone softening methods