Contribution ratio of NaCl to the water activity of heshiko
Author:
Affiliation:
1. Fukui Prefectural University
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/suisan/84/5/84_17-00037/_pdf
Reference10 articles.
1. 4) Itou K, Akahane Y. Comparison of proximate and water extractive components in raw mackerel with those in a fermented mackerel food heshiko. Nippon Suisan Gakkaishi 1999; 65: 878-885 (in Japanese with English abstract).
2. 5) Itou K, Akahane Y. Changes in proximate composition and extractive components of rice-bran-fermented mackerel heshiko during processing. Nippon Suisan Gakkaishi 2000; 66: 1051-1058 (in Japanese with English abstract).
3. 6) Kosaka Y, Satomi M, Furunani A, Ooizumi T. Microfloral and chemical changes during the processing of heshiko produced by aging salted mackerel with rice bran through conventional practices in the Wakasa Bay area, Fukui, Japan. Fish. Sci. 2012; 78: 463-469.
4. 7) Chirife J, Favetto GJ. Some physico-chemical basis of food preservation by combined methods. Food Research International 1992; 25: 389-396.
5. 8) Esteban MA, Marcos A, Alcalá M, Gómez R. Caluculation of water activity in surface mould-ripened soft cheeses from their chemical composition. Food Chemistry 1991; 40: 147-157.
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1. Control of water activity and NaCl concentration of heshiko desalted in rice bran with lower salinity;NIPPON SUISAN GAKKAISHI;2020-07-15
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