The impact of food additives on the chemical composition in cod (Gadus morhua): a comparative study

Author:

Bisenius Sandra,Ludmann Merle,Neuhaus Henner,Effkemann Stefan,Heemken Olaf,Bartelt Edda,Haunhorst Eberhard,Kehrenberg Corinna

Funder

Niedersächsisches Landesamt für Verbraucherschutz und Lebensmittelsicherheit

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Animals,Food Science,Biotechnology

Reference38 articles.

1. Åsli M, Ofstad R, Böcker U, Jessen F, Einen O, Mørkøre T (2016) Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscle. J Sci Food Agric 96:1252–1259

2. Bertram J, Soika B, Timmermann D (1996) Study of the investigation of the ‘P-Zahl’ in raw turkey breastmuscle and its change because of defined additives of phosphate. Fleischwirtschaft 76:904–906

3. Bisenius S, Neuhaus H, Effkemann S, Heemken O, Bartelt E, Lang T, Haunhorst E, Kehrenberg C (2020) Composition of herring and cod fillets from the North and the Baltic Sea: detecting added water. Food Control 107:106766

4. Commission Regulation (EU) No. 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No. 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives

5. Denker M, Becker P, Heinke V, Schütz F, Feldhusen F (2017) Wasser-Eiweiß-Gehalte von Kabeljau, Steinbutt und Flunder aus der Ostsee. Lebensmittelchemie 71:37–38

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