Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting

Smoked fish fillets are pre-salted as a food conservation and quality preservation measure. Here we investigated biochemical and sensory aspects of smoked salmon fillets. Left-side salmon fillets were dry-salted while the right-side fillets underwent a mixed salting method consisting of an injection...

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Detalles Bibliográficos
Autores principales: Astruc, Thierry, Vénien, Annie, Clerjon, Sylvie, Favier, Raphael, Loison, Olivier, Mirade, Pierre-Sylvain, Portanguen, Stéphane, Rouel, Jacques, Lethiec, Mailys, Germond, Arno
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9637810/
https://www.ncbi.nlm.nih.gov/pubmed/36353182
http://dx.doi.org/10.1016/j.heliyon.2022.e11245

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9637810/
https://www.ncbi.nlm.nih.gov/pubmed/36353182
http://dx.doi.org/10.1016/j.heliyon.2022.e11245

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