Effects of type and concentration of salts on physicochemical properties in fish mince-Reference-Cited by-同舟云学术

Effects of type and concentration of salts on physicochemical properties in fish mince

Published:2015-11 Issue:1 Volume:64 Page:220-226
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Greiff Kirsti^ORCID,Aursand Ida G.,Erikson Ulf,Josefsen Kjell D.,Rustad Turid

Funder

Research Council of Norway

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Effect of different salt concentrations on chemical composition of the fish hydocynus spp;Abass Bakhiet;Online Journal of Animal and Feed Recearch,2011

2. Effect of different salt concentrations on mineral content of the fish (Hydrocynus Spp.);Abass Bakhiet;Journal of Life Science and Biomedicine,2013

3. Development of a low-sodium ready-to-eat desalted cod;Aliño;Journal of Food Engineering,2011

4. Influence of sodium replacement on physicochemical properties of dry-cured loin;Aliño;Meat Science,2009

5. Reduction of salt in haddock mince: effect of different salts on the solubility of proteins;Andreetta-Gorelkina;Journal of Aquatic Food Product Technology,2015

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Uncovering the freezing energy release of salted grass carp (Ctenopharyngodon idella) flesh: Effects of water state and protein structure on the thermal properties;Food Chemistry;2024-12

2. Effects of brining, ultrasound, and ultrasound-assisted brining on quality characteristics of snakehead (Channa argus) fillets;Food Science and Biotechnology;2024-02-17

3. Discovery of peptides with saltiness-enhancing effects in enzymatic hydrolyzed Agaricus bisporus protein and evaluation of their salt-reduction property;Food Research International;2024-02

4. Salting and slight drying as combination pretreatments to alleviate quality alteration of raw grass carp fillets after high pressure processing;High Pressure Research;2023-04-03

5. Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp;Foods;2022-02-17