Brining of cod fillets: Influence on sensory properties and consumers liking

Food Quality and Preference

Volumn 15, Issue 5, 2004, Pages 421-428

  Esaiassen, Margrethe ^a   Østli, Jens ^b   Elvevoll, Edel O ^a   Joensen, Sjurdur ^b   Prytz, Kristian ^c   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

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

Indexed keywords

ASCORBIC ACID; FOOD ADDITIVE; GLUCOSE; PHOSPHATE; SODIUM CHLORIDE;

ARTICLE; ATLANTIC COD; CONSUMER; CONTROLLED STUDY; FOOD ANALYSIS; FOOD FREEZING; FOOD PREFERENCE; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; HUMAN; OLFACTORY DISCRIMINATION; REGRESSION ANALYSIS; TASTE DISCRIMINATION; THAWING; VACUUM;

GADUS MORHUA;

EID: 1842426006     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2003.07.001     Document Type: Article

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