LF 1H NMR T2 relaxation rate as affected by water addition, NaCl and pH in fresh, frozen and cooked minced hake

Author:

Duflot Maureen,Sánchez-Alonso Isabel,Duflos Guillaume,Careche Mercedes

Funder

ANIRISK

MINECO

FEDER

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Official methods of analysis of the association of official agricultural chemists;AOAC,1995

4. Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscle;Asli;Journal of the Science of Food and Agriculture,2016

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

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