Study on salinity penetration process into fish meat by simulation and MRI-Reference-Cited by-同舟云学术

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Study on salinity penetration process into fish meat by simulation and MRI

Published:2021-05-29 Issue:4 Volume:87 Page:609-617
ISSN:0919-9268
Container-title:Fisheries Science
language:en
Short-container-title:Fish Sci

Author:

Geonzon Lester C.,Yuson Hannah A.,Takahashi Kigen,Matsukawa Shingo

Funder

Japan Society for the Promotion of Science

Salt Science Research Foundation

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Link

https://link.springer.com/content/pdf/10.1007/s12562-021-01525-6.pdf

Reference29 articles.

1. Aursand IG, Veliyulin E, Bocker U, Ofstad R, Rustad T, Erikson U (2009) Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field 1H NMR, 23Na MRI and light microscopy: effects of raw material quality and brine salting. J Agric Food Chem 57:46–54

2. Aursand IG, Erikson U, Veliyulin E (2010) Water properties and salt uptake in Atlantic salmon fillets as affected by ante-mortem stress, rigor mortis, and brine salting: a low-field 1H NMR and 1H/23Na MRI study. Food Chem 120:482–289

3. Benedini R, Parolari G, Toscani T, Virgili R (2012) Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content. Meat Sci 90:431–437

4. Bertram HC, Holdsworth SJ, Whittaker AK, Andersen HJ (2005) Salt diffusion and distribution in meat studied by 23Na nuclear magnetic resonance imaging and relaxometry. J Agric Food Chem 53:7814–7818

5. Chabbouh M, Ahmed SBH, Farhat A, Sahli A, Bellagha S (2012) Studies on the salting step of Tunisian kaddid meat: experimental kinetics, modeling and quality. Food Bioprocess Technol 5:1882–1895

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