Cold smoking of Lebranche mullet (Mugil liza) : Physicochemical, sensory, and microbiological evaluation
The suitability of Mugil liza for cold smoking was evaluated and the effect of four different salting treatments on physicochemical, microbiological, and sensory characteristics was assessed. The addition of sucrose (3%) and acetic acid (0.5%) to the brine lead to fillet dehydration with lower NaCl...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 4 vom: 01. Juni, Seite 289-300 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2021
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Antimicrobial agents fish and fish products omega-3 fatty acids sensory analysis |
| Online verfügbar |
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