Salting and drying of yellowtail (Trachurus mccullochi Nichols)

Summary Wet salting of low‐fat yellowtail (Trachurus mccullochi Nichols) using three brine solutions (15%, 21% and saturated salt) and drying of salted fish at 35°C and 50% RH, 45°C and 30% RH, or 55°C and 18% RH was carried out and assessments made of salt and moisture contents, water activity (aw)...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	International journal of food science & technology 1990-08, Vol.25 (4), p.409-419
Hauptverfasser:	BERHIMPON, S., SOUNESS, R. A., BUCKLE, K. A., EDWARDS, R. A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Brine concentration drying parameters Fish and seafood industries Food industries Fundamental and applied biological sciences. Psychology sensory quality wet salting
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!