Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)-Reference-Cited by-同舟云学术

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Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)

Published:2021-02 Issue: Volume:137 Page:110476
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Demirtas Erol Nida^ORCID,Erdem Ömer Alper,Cakli Sukran,Yavuz Arzu Burcu

Funder

Ege University Scientific Research Projects Coordination

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Salt in food processing; usage and reduction: A review;Albarracin;International Journal of Food Science and Technology,2011

2. Adoptable interventions, human health, and food safety considerations for reducing sodium content of processed food products;Allison;Foods,2018

3. Reduction of salt in haddock mince: Effect of different salts on the solubility of proteins;Andreetta-Gorelkina;Journal of Aquatic Food Product Technology,2016

4. Official methods of analysis of AOAC international;AOAC,2000

5. Official methods of analysis of AOAC international;AOAC,2012

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1. The effect of carvacrol, thymol, eugenol and α-terpineol in combination with vacuum packaging on quality indicators of anchovy fillets;Food Bioscience;2024-06

2. Utilization of Yeast Extract as a Flavor Enhancer and Masking Agent in Sodium-Reduced Marinated Shrimp;Molecules;2023-12-28

3. Effects of ultrasound-assisted curing on the quality and microstructure of low-sodium beef jerky;Ultrasonics Sonochemistry;2023-12

4. Simulation of diffusion behavior of NaCl in multi-tissue beef marination process;Food Chemistry;2023-02

5. Quantitative characterization of the diffusion behavior of sucrose in marinated beef by HSI and FEA;Meat Science;2023-01

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