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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

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