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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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Title: Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage
Author:
UPV Unit: 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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Abstract:
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 ...[+]
Subjects: 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
Copyrigths: Cerrado
Source:
Food Science and Technology International. (issn: 1082-0132 )
DOI: 10.1177/1082013211415156
Publisher:
Sage
Publisher version: https://dx.doi.org/10.1177/1082013211415156
Thanks:
The revision of this paper was funded by the Universidad Politecnica de Valencia, Spain.
Type: Artículo

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