Brining of cod fillets: Effects of phosphate, salt, glucose, ascorbate and starch on yield, sensory quality and consumers liking

LWT

Volumn 38, Issue 6, 2005, Pages 641-649

  Esaiassen, Margrethe ^a,b   Østli, Jens ^b   Joensen, Sjúrour ^b   Prytz, Kristian ^c   Olsen, Jan Vidar ^b   Carlehög, Mats ^b   Elvevoll, Edel O ^a   Richardsen, Roger ^b  

^a UNIVERSITY OF TROMSØ   (Norway)

^b NORWEGIAN INSTITUTE OF FISHERIES AND AQUACULTURE RESEARCH   (Norway)

^c Fed of Norwegian Fishing Industry   (Norway)

Author keywords

Additives; Brining; Cod; Consumers' liking; Fresh; Frozen; Sensory properties; Yield

Indexed keywords

GLUCOSE; PHOSPHATES; SALTS; STARCH; VACUUM;

ASCORBATE; COD FILLETS; TRIPHOSPHATE; VACUUM TUMBLER;

FOOD PRODUCTS;

GADUS MORHUA;

EID: 16844375159     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.08.011     Document Type: Article

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