Injection-Salting of pre rigor Fillets of Atlantic Salmon (Salmo salar)
Author:
Publisher
Wiley
Subject
Food Science
Reference20 articles.
1. Effects of Salt-curing Procedure and Smoking Temperature on Astaxanthin Stability in Smoked Salmon
2. Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets
3. Product Yield and Gaping in Cold-smoked Atlantic Salmon (Salmo salar) Fillets as Influenced by Different Injection-salting Techniques
4. Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements
5. Freezing of pre-rigor fillets of Atlantic salmon
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1. Pre-rigor salting improves gel strength and water-holding of surimi gel made from snakehead fish (Channa argus): The role of protein oxidation;Food Chemistry;2024-08
2. Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting;Heliyon;2022-11
3. Effect of Dry Salt Versus Brine Injection Plus Dry Salt on the Physicochemical Characteristics of Smoked Salmon after Filleting;SSRN Electronic Journal;2022
4. Application of vacuum impregnation and CO2-laser microperforations in the potential acceleration of the pork marinating process;Innovative Food Science & Emerging Technologies;2020-12
5. Effects of salting technology and smoking protocol on yield and quality of hot‐smoked Atlantic salmon ( Salmo salar L.);Journal of Food Processing and Preservation;2020-11-28
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