Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast

Food Science and Technology International

Volumn 18, Issue 3, 2012, Pages 251-259

  Martelo Vidal, M J ^a   Mesas, J M ^a   Vazquez M ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Low salt products; restructured fish products; Scomber scombrus; texture; transglutaminase

Indexed keywords

BY-CATCH; COLOR PARAMETER; LOW-SALT PRODUCTS; NACL CONCENTRATION; OPTIMAL CONDITIONS; SCOMBER SCOMBRUS; TRANSGLUTAMINASES;

FISH PRODUCTS; MATHEMATICAL MODELS; OPTIMIZATION; SODIUM CHLORIDE;

TEXTURES;

SCOMBER SCOMBRUS;

SODIUM CHLORIDE;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; METHODOLOGY; PERCIFORMES; SEA FOOD; TEMPERATURE; TURKEY (BIRD);

ANIMALS; FISH PRODUCTS; FOOD HANDLING; PERCIFORMES; SODIUM CHLORIDE; TEMPERATURE; TURKEYS;

EID: 84862281853     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013211415175     Document Type: Article

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