Effect of Salmon Type and Presence/Absence of Bone on Color, Sensory Characteristics, and Consumer Acceptability of Pureed and Chunked Infant Food Products

• Published in: Journal of Food Science
• Main Authors: DeSantos, F.A., Ramamoorthi, L., Bechtel, P., Smiley, S., Brewer, M.S.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2010
• Subjects: Food Science; Sockeye; Pink salmon
• Online Access: http://dx.doi.org/10.1111/j.1750-3841.2010.01709.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2010.01709.x

Abstract: Salmon‐based infant food (puree) and toddler food (puree plus chunks) were manufactured from pink salmon, with and without bone, and from Sockeye salmon, with and without bone, to contain 45% salmon, 55% water, and 5% starch. Products were retort processed at 118 to 121 °C for 55 min in a...