Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish species

Journal of Food Engineering

Volumn 100, Issue 3, 2010, Pages 490-495

  Brás, Ana ^a   Costa, Rui ^a  

^a POLYTECHNIC INSTITUTE OF COIMBRA   (Portugal)

Author keywords

Color; Drying; Fish; Salting; Texture

Indexed keywords

DRIED PRODUCTS; DRYING TIME; FISH SPECIES; HIGHER YIELD; PORTUGAL; SALT CONTENT; SALTING; SALTING-IN; THERAGRA CHALCOGRAMMA;

BRINES; CANNING; COLOR; CURING; DRYING; FISHERIES; TEXTURES;

FISH;

GADUS MACROCEPHALUS; GADUS MORHUA; THERAGRA CHALCOGRAMMA;

EID: 77953611162     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.04.036     Document Type: Article

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