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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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dc.contributor.author Fuentes López, Ana es_ES
dc.contributor.author Fernández Segovia, Isabel es_ES
dc.contributor.author Serra Belenguer, Juan Antonio es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.date.accessioned 2016-12-21T14:18:21Z
dc.date.available 2016-12-21T14:18:21Z
dc.date.issued 2012-06
dc.identifier.issn 1082-0132
dc.identifier.uri http://hdl.handle.net/10251/75566
dc.description.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 with 100% NaCl (Na samples) or with 50% NaCl-50% KCl (Na:K samples), smoked, packaged under three different conditions (air, vacuum and modified atmosphere) and stored at 4 °C for 42 days. Physicochemical parameters, color and texture were periodically determined in the raw material and in smoked samples during cold storage. The smoking process led to a reduction in moisture, pH and aw values, and an increase in water holding capacity, ash and mineral contents. Smoked fish exhibited significant differences in color and texture as compared to fresh fish. The type of packaging had an effect on the pH, water holding capacity and texture. Samples in air exhibited the highest pH values and water holding capacity in these samples gradually decreased during storage. Textural parameters decreased during storage in samples packaged in vacuum and modified atmosphere. The pH of Na samples was initially higher than in Na:K samples, and this difference remained over the rest of the study. The type of salt did not affect the texture or other physicochemical parameters. © 2012 The Author(s). es_ES
dc.description.sponsorship The revision of this paper was funded by the Universidad Politecnica de Valencia, Spain. en_EN
dc.language Inglés es_ES
dc.publisher Sage es_ES
dc.relation.ispartof Food Science and Technology International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Color and texture es_ES
dc.subject Smoked sea bass es_ES
dc.subject Sodium replacement es_ES
dc.subject Vacuum and modified atmosphere packaging es_ES
dc.subject Fresh fish es_ES
dc.subject In-vacuum es_ES
dc.subject Mineral content es_ES
dc.subject Modified atmosphere es_ES
dc.subject PH value es_ES
dc.subject Physicochemical parameters es_ES
dc.subject Physicochemical property es_ES
dc.subject Sea bass es_ES
dc.subject Textural parameters es_ES
dc.subject Type of salt es_ES
dc.subject Water holding capacity es_ES
dc.subject Cold storage es_ES
dc.subject Color es_ES
dc.subject Modified atmosphere packaging es_ES
dc.subject Sodium chloride es_ES
dc.subject Textures es_ES
dc.subject Vacuum es_ES
dc.subject PH effects es_ES
dc.subject Serranidae es_ES
dc.subject Sodium es_ES
dc.subject Animal es_ES
dc.subject Article es_ES
dc.subject Bass es_ES
dc.subject Chemistry es_ES
dc.subject Food preservation es_ES
dc.subject Food storage es_ES
dc.subject Meat es_ES
dc.subject Methodology es_ES
dc.subject Time es_ES
dc.subject Animals es_ES
dc.subject Time Factors es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1177/1082013211415156
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1177/1082013211415156 es_ES
dc.description.upvformatpinicio 207 es_ES
dc.description.upvformatpfin 217 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 18 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 231548 es_ES
dc.contributor.funder Ministerio de Educación, Cultura y Deporte es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
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