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Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage

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Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage

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Fuentes López, A.; Fernández Segovia, I.; Serra Belenguer, JA.; Barat Baviera, JM. (2012). Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage. Food Science and Technology International. 18(3):207-217. doi:10.1177/1082013211415156

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75566

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Título: Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
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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Resumen:
The objective of this work was to study the effect of partial sodium replacement by potassium and packaging conditions on the physicochemical properties of smoked sea bass during cold storage. Sea bass fillets were salted ...[+]
Palabras clave: Color and texture , Smoked sea bass , Sodium replacement , Vacuum and modified atmosphere packaging , Fresh fish , In-vacuum , Mineral content , Modified atmosphere , PH value , Physicochemical parameters , Physicochemical property , Sea bass , Textural parameters , Type of salt , Water holding capacity , Cold storage , Color , Modified atmosphere packaging , Sodium chloride , Textures , Vacuum , PH effects , Serranidae , Sodium , Animal , Article , Bass , Chemistry , Food preservation , Food storage , Meat , Methodology , Time , Animals , Time Factors
Derechos de uso: Cerrado
Fuente:
Food Science and Technology International. (issn: 1082-0132 )
DOI: 10.1177/1082013211415156
Editorial:
Sage
Versión del editor: https://dx.doi.org/10.1177/1082013211415156
Agradecimientos:
The revision of this paper was funded by the Universidad Politecnica de Valencia, Spain.
Tipo: Artículo

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