The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1H and 23Na MRI, 23Na NMR, low-field NMR and physicochemical analysis-Reference-Cited by-同舟云学术

The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1H and 23Na MRI, 23Na NMR, low-field NMR and physicochemical analysis

Published:2015-12 Issue: Volume:188 Page:664-672
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gudjónsdóttir María,Traoré Amidou,Jónsson Ásbjörn,Karlsdóttir Magnea Gudrún,Arason Sigurjón

Funder

Ministry of Fisheries in Iceland

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Distribution of water in fresh cod;Andersen;Lebensmittel Wissenschaft und Technologie,2002

2. Sodium ions in model cheeses at molecular and macroscopic levels;Andriot,2011

3. Association of Official Analytical Chemists. Official methods of analysis;AOAC 976.18,2000

4. Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field 1H NMR, 1H and 23Na MRI and light microscopy: Effects of raw material quality and brine salting;Aursand;Journal of Agricultural and Food Chemistry,2009

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

Cited by 24 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. Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties;Critical Reviews in Food Science and Nutrition;2022-10-19

2. Prevention of quality characteristic decline in freeze‐thawed cultured large yellow croaker ( Larimichthys crocea ) using flammulina velutipes polysaccharide;Food Science & Nutrition;2022-10-17

3. Water Status and Predictive Models of Moisture Content during Drying of Soybean Dregs Based on LF-NMR;Molecules;2022-07-10

4. Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking;Journal of Aquatic Food Product Technology;2022-07-05

5. Diffusion tensor imaging for spatially-resolved characterization of muscle fiber structure in seafood;Food Chemistry;2022-06