Mineral Content (Essential and Toxic Elements) of Squid Flesh Is Affected by Maceration with Sodium Salts and Vacuum-Cooking

Maceration with sodium salts is applied to irmprove water holding capacity in squid-based products. The aim of this work was to determine how the mineral content of squid flesh is affected by maceration and further vacuum-cooking. Atlantic squids (Loligo vulgaris) from two fisheries (FAO areas No. 4...

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Detalles Bibliográficos
Autores principales: Lucas, Celia, Fernández, Faustina, Bañón, Sancho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689938/
https://www.ncbi.nlm.nih.gov/pubmed/36429280
http://dx.doi.org/10.3390/foods11223688

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689938/
https://www.ncbi.nlm.nih.gov/pubmed/36429280
http://dx.doi.org/10.3390/foods11223688

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