Dynamics of water mobility, salt diffusion and hardness changes in bighead carp fillets during low-salting-Reference-Cited by-同舟云学术

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Dynamics of water mobility, salt diffusion and hardness changes in bighead carp fillets during low-salting

Published:2021-01 Issue: Volume:135 Page:110033
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liang Yifan,Xie Yuyang,Li Dapeng,Luo Yongkang,Hong Hui

Funder

Earmarked Fund for China Agriculture Research System

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Characterization of oxidative changes in salted herring (Clupea harengus) during ripening;Andersen;Journal of Agricultural and Food Chemistry,2007

2. Water properties and salt uptake in atlantic salmon fillets as affected by ante-mortem stress, rigor mortis, and brine salting: A low-field H-1 NMR and H-1/Na-23 MRI study;Aursand;Food Chemistry,2010

3. Past and recent salted fish and preserved food intakes are weakly associated with nasopharyngeal carcinoma risk in adults in Southern China;Barrett;J. Nutr.,2019

4. Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork - a combined NMR and sensory study;Bertram;Meat Science,2005

5. NMR and the water-holding issue of pork;Bertram;Journal of Animal Breeding and Genetics,2007

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