Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage

Food Science and Technology International

Volumn 18, Issue 3, 2012, Pages 207-217

  Fuentes, A ^a   Fernandez Segovia I ^a   Serra, J A ^a   Barat, J M ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

color and texture; Smoked sea bass; sodium replacement; vacuum and modified atmosphere packaging

Indexed keywords

FRESH FISH; IN-VACUUM; MINERAL CONTENT; MODIFIED ATMOSPHERE; PH VALUE; PHYSICOCHEMICAL PARAMETERS; PHYSICOCHEMICAL PROPERTY; SEA BASS; TEXTURAL PARAMETERS; TYPE OF SALT; WATER HOLDING CAPACITY;

COLD STORAGE; COLOR; MODIFIED ATMOSPHERE PACKAGING; SODIUM CHLORIDE; TEXTURES; VACUUM;

PH EFFECTS;

SERRANIDAE;

SODIUM;

ANIMAL; ARTICLE; BASS; CHEMISTRY; FOOD PRESERVATION; FOOD STORAGE; MEAT; METHODOLOGY; TIME;

ANIMALS; BASS; FOOD PRESERVATION; FOOD STORAGE; MEAT; SODIUM; TIME FACTORS;

EID: 84862277371     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013211415156     Document Type: Article

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