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This study compared the performance of two sensory description methods, Temporal Dominance of Sensations (TDS) and key-attribute sensory profiling, in order to assess the sensory attributes of fish sticks (two different commercial brands) cooked by three different procedures (deep frying, conventional oven and microwaving).The TDS method has scarcely ever been applied to solid food and battered fish...
Batter systems have to turn into a crisp crust after frying and they have to adhere to food substrate surfaces which are sometimes very smooth. As a result, treating the substrate with a predust is highly recommended. Predust agents act by absorbing the moisture on the substrate surface, creating a rough outer surface on the substrate and ensuring optimal binding between substrate and batter. Normally,...
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