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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...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |