The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod – A low-field NMR study

Low field Nuclear Magnetic Resonance (LF-NMR) relaxation time measurements were used to evaluate the effect of different pre-salting methods (brine injection of salt and/or phosphates followed by brining, solely brining, pickling and kench salting) on the protein denaturation and change in muscle pr...

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Veröffentlicht in:	Journal of food engineering 2011-05, Vol.104 (1), p.23-29
Hauptverfasser:	Gudjónsdóttir, María, Arason, Sigurjón, Rustad, Turid
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Denaturation Dry salted cod (bacalao) Drying Fillets Fish and seafood industries Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects Low-field NMR Muscles Nuclear magnetic resonance Process control Proteins Relaxation time Relaxation times Salt water Salting Salting methods
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