The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon ( Acipenser gueldenstaedtii ) fillets under vacuum impregnation-Reference-Cited by-同舟云学术

The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon ( Acipenser gueldenstaedtii ) fillets under vacuum impregnation

Published:2020-11-04 Issue:12 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Shen Shi‐ke¹²,Chen Yue‐wen¹²^ORCID,Dong Xiu‐ping³⁴^ORCID,Liu Fei‐jian¹²,Cai Wen‐qiang¹²,Wei Jian‐ling¹²,Jin Dan‐li¹²,Lin Miao‐miao¹²

Affiliation:

1. School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou People’s Republic of China

2. Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou People’s Republic of China

3. School of Food Science and Technology Dalian Polytechnic University Dalian People’s Republic of China

4. National Engineering Research Center of Seafood Dalian People’s Republic of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14967

Reference49 articles.

1. Influence of Increasing Brine Concentration in the Cod-Salting Process

2. Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish species

3. Influence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation techniques

4. Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product “Yor” (Thai sausage)

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