A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle

Journal of Food Engineering

Volumn 80, Issue 4, 2007, Pages 1078-1085

  Skipnes, Dagbjørn ^a   Østby, Merete Lund ^b   Hendrickx, Marc E ^c  

^a Norconserv AS   (Norway)

^b UNIVERSITY OF TROMSØ   (Norway)

^c UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Cod; Cook loss; Fish; Gadus morhua; Thermal processing; Water holding capacity

Indexed keywords

FOOD PROCESSING; GRAVIMETRIC ANALYSIS; HEATING; MUSCLE;

COD; COOK LOSS; FISH; GADUS MORHUA; THERMAL PROCESSING; WATER HOLDING CAPACITY;

FOOD PRODUCTS;

GADUS MORHUA;

EID: 33846345035     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.08.015     Document Type: Article

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