The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle

Food Chemistry

Volumn 126, Issue 1, 2011, Pages 109-115

  Thorarinsdottir, Kristin Anna ^a   Arason, Sigurjon ^a,c   Sigurgisladottir, Sjofn ^a   Gunnlaugsson, Valur N ^a   Johannsdottir, Jonina ^a   Tornberg, Eva ^b  

^a Matis ohf Iceland   (Iceland)

^b LUND UNIVERSITY   (Sweden)

^c UNIVERSITY OF ICELAND   (Iceland)

Author keywords

Brining; Cod; Injection; Microstructure; Salting procedures; Water retention

Indexed keywords

ABSORBED WATER; CELLULAR SPACE; COD; CONNECTIVE TISSUES; CROSS SECTIONAL AREA; ENZYMATIC DEGRADATION; EXTRACELLULAR MATRIX; INJECTION; MYOFIBRILLAR PROTEINS; SALTING PROCEDURES; WATER RETENTION;

BRINING; HEAVY WATER; MICROSTRUCTURE; MUSCLE; WATER CONTENT;

WATER INJECTION;

ARTICLE; ATLANTIC COD; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; ENZYMATIC DEGRADATION; EXTRACELLULAR MATRIX; FOOD PRESERVATION; INTERCELLULAR SPACE; PROTEIN AGGREGATION;

GADUS MORHUA;

EID: 78650199491     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.10.085     Document Type: Article

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