Influence of Processing on the Volatile Compounds Characterizing the Flavor of Pickled Fish

ABSTRACT Fresh Lake Michigan smelt (Osmerus mordax) were processed using a traditional sodium chloride brine (48 hr), vinegar (48 hr), and sugar‐vinegar (final solution) pickling process. Substantial extractions of fresh fish volatile carbonyls and alcohols into brines occurred during processing. On...

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Veröffentlicht in:	Journal of food science 1987-01, Vol.52 (1), p.10-14
Hauptverfasser:	JOSEPHSON, DAVID B., LINDSAY, ROBERT C., STUIBER, DAVID A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fish and seafood industries Food industries Freshwater Fundamental and applied biological sciences. Psychology Osmerus mordax
Online-Zugang:	Volltext
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