The Development of Smoked Mackerel with Reduced Sodium Content

The World Health Organization recommends reducing salt (sodium chloride, NaCl) intake by 30% by 2025. Since smoked fish can deliver up to 4 g NaCl/100 g, the aim of this study was to develop safe, healthy and attractive smoked chub mackerel (Scomber japonicus) with a reduced NaCl content. Two brines...

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Detalles Bibliográficos
Autores principales: Rybicka, Iga, Silva, Marlene, Gonçalves, Amparo, Oliveira, Helena, Marques, António, Fernandes, Maria José, Fernandes, Maria Helena, Alfaia, Cristina Mateus, Fraqueza, Maria João, Nunes, Maria Leonor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834504/
https://www.ncbi.nlm.nih.gov/pubmed/35159501
http://dx.doi.org/10.3390/foods11030349

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834504/
https://www.ncbi.nlm.nih.gov/pubmed/35159501
http://dx.doi.org/10.3390/foods11030349

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