Salt effect on heat-induced physical and chemical changes of salmon fillet (O. gorbuscha)

Food Chemistry

Volumn 106, Issue 3, 2008, Pages 957-966

  Kong, Fanbin ^a   Oliveira, Alexandra ^b   Tang, Juming ^a   Rasco, Barbara ^a   Crapo, Chuck ^b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF ALASKA FAIRBANKS   (United States)

Author keywords

Area shrinkage; Cook loss; Fatty acids; Pink salmon; Salt addition; Seafood quality; Thermal processing; Thiamin

Indexed keywords

ALUMINUM; PEROXIDE; POLYUNSATURATED FATTY ACID; SODIUM CHLORIDE; THIOBARBITURIC ACID;

ARTICLE; HEAT; KINETICS; SALMON;

ONCORHYNCHUS GORBUSCHA;

EID: 34548546741     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.07.008     Document Type: Article

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