Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4 °c

Food Chemistry

Volumn 133, Issue 1, 2012, Pages 102-107

  Hong, Hui ^a   Luo, Yongkang ^a   Zhou, Zhongyun ^a   Shen, Huixing ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bighead carp fillet; Microbial; Physicochemical property; Salt; Sensory characteristic; Sucrose

Indexed keywords

BACTERIAL GROWTH; BIGHEAD CARP; CHEMICAL CHANGE; ELECTRICAL CONDUCTIVITY; LOW CONCENTRATIONS; MICROBIAL; PHYSICOCHEMICAL PROPERTY; SENSORY CHARACTERISTICS; SENSORY QUALITIES; SENSORY SCORES; TOTAL VIABLE COUNTS; WATER LOSS;

BRINING; ELECTRIC CONDUCTIVITY; FISH; SALTS; SUGAR (SUCROSE);

QUALITY CONTROL;

SODIUM; SUCROSE;

ARISTICHTHYS NOBILIS; ARTICLE; BACTERIAL GROWTH; CARP; ELECTRIC CONDUCTIVITY; FOOD COMPOSITION; FOOD FREEZING; FOOD QUALITY; FOOD STORAGE; PHYSICAL CHEMISTRY; PHYSICOCHEMICAL MODEL; WATER LOSS;

BACTERIA (MICROORGANISMS); HYPOPHTHALMICHTHYS; HYPOPHTHALMICHTHYS NOBILIS;

EID: 84862791752     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.002     Document Type: Article

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