Textural and biochemical changes during ripening of old-fashioned salted herrings

Journal of the Science of Food and Agriculture

Volumn 91, Issue 2, 2011, Pages 330-336

  Christensen, Mette ^a   Andersen, Eva ^b   Christensen, Line ^a   Andersen, Mogens L ^a   Baron, Caroline P ^b  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Herring; Myosin cross linking; Protein oxidation; Salting; Texture

Indexed keywords

BRINE; FREE RADICAL; INORGANIC SALT; MYOSIN;

ANIMAL; ARTICLE; CHEMISTRY; FISH; FOOD HANDLING; METHODOLOGY; OXIDATION REDUCTION REACTION; SEA FOOD;

ANIMALS; FISHES; FOOD HANDLING; FOOD TECHNOLOGY; FREE RADICALS; MYOSINS; OXIDATION-REDUCTION; SALTS; SEAFOOD;

CLUPEIDAE;

EID: 78650208538     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4190     Document Type: Article

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