Influence of salt concentration on properties of marinated meat from fresh and frozen herring (Clupea harengus L.)

International Journal of Food Science and Technology

Volumn 47, Issue 2, 2012, Pages 282-289

  Szymczak, Mariusz ^a   Kolakowski, Edward ^a   Felisiak, Katarzyna ^a  

^a WEST POMERANIAN UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Freezing; Herring; Marinating; Salt; Sensory assessment

Indexed keywords

HERRING; HIGH SALT CONCENTRATION; HYDROXYPROLINE CONTENT; MARINATING; NEGATIVE INFLUENCE; PROTEIN HYDROLYSIS; SALT CONCENTRATION; SENSORY ASSESSMENT; TEXTURE PROFILE ANALYSIS;

FREEZING; HYDROLYSIS; MEATS; PROTEINS; SALTS; SODIUM CHLORIDE; TEXTURES; TISSUE;

THERMAL PROCESSING (FOODS);

CLUPEA HARENGUS; CLUPEIDAE;

EID: 84855873631     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02837.x     Document Type: Article

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