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Development of a low-sodium ready-to-eat desalted cod

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Development of a low-sodium ready-to-eat desalted cod

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Aliño Alfaro, M.; Fuentes López, A.; Fernández Segovia, I.; Barat Baviera, JM. (2011). Development of a low-sodium ready-to-eat desalted cod. Journal of Food Engineering. 107(3-4):304-310. doi:10.1016/j.jfoodeng.2011.07.012

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75475

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Title: Development of a low-sodium ready-to-eat desalted cod
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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[EN] A new methodology to obtain desalted cod by partial sodium replacement with potassium, and ready-to-eat, was proposed. Sodium substitution was carried out not during the salting stage but during the desalting stage ...[+]
Subjects: Desalted-cod , Low salt , Potassium , Sodium-replacement , Diffusion mechanisms , Fish muscles , Partial replacement , Physicochemical parameters , Potassium chloride , Process Variables , Ready-to-eat , Refrigerated storages , Sensory evaluation , Sensory qualities , Desalination , Water quality , Sodium chloride
Copyrigths: Cerrado
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2011.07.012
Publisher version: https://dx.doi.org/10.1016/j.jfoodeng.2011.07.012
We would like to thank the Spanish Government (Ministerio de Ciencia y Tecnologia) and the European Union for the financial support of the project (AGL2010-20539).
Type: Artículo

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