Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod

LWT

Volumn 46, Issue 1, 2012, Pages 196-202

  Åsli, Magnus ^a,b   Mørkøre, Turid ^a,b  

^a NOFIMA   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Fish quality; Freshness; Frozen storage; Salted cod; WHC; Yield

Indexed keywords

CARBONATES; FLAVOR COMPOUNDS; LIQUIDS; SODIUM CHLORIDE; TEXTURES;

FISH QUALITIES; FRESHNESS; FROZEN STORAGE; SALTED COD; YIELD;

SODIUM BICARBONATE;

GADUS MORHUA;

EID: 83955163741     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.10.007     Document Type: Article

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