Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets

The influence of salting procedures on the proximate analysis, mechanical parameters, and color of hake (Merluccius hubbsi) was investigated. Three procedures were comparatively evaluated: dry salting (DS), mixed salting (MS) and brining (BS). MS samples had the highest fat content, a considerable p...

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Detalles Bibliográficos
Autores principales: Marchetti, Marion Daniela, Gomez, Paula Luisina, Yeannes, María Isabel, Garcia Loredo, Analia Belen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8353488/
https://www.ncbi.nlm.nih.gov/pubmed/34401584
http://dx.doi.org/10.1016/j.heliyon.2021.e07703

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8353488/
https://www.ncbi.nlm.nih.gov/pubmed/34401584
http://dx.doi.org/10.1016/j.heliyon.2021.e07703

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