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231225s2021 xx |||||o 00| ||eng c |
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|a 10.1177/1082013220951674
|2 doi
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|a DE-627
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|a eng
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| 100 |
1 |
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|a Jimenez Lugo, Rolando
|e verfasserin
|4 aut
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| 245 |
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|a Cold smoking of Lebranche mullet (Mugil liza)
|b Physicochemical, sensory, and microbiological evaluation
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|c 2021
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|a ƒa Online-Ressource
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| 500 |
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|a Date Completed 30.08.2021
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|a Date Revised 30.08.2021
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a 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 penetration, combined with higher reduction of pH. Brining at refrigerated temperature (5 ± 1 ℃) instead of room temperature (16 ± 2 ℃) was more effective in preventing microbial growth. Loads of bacterial groups assessed in all smoked samples were below 100 CFU/g and the aw, moisture, NaCl, and pH values achieved were within the typical stability range of smoked fish products. The obtained products were characterized by the smoked aroma and salty taste, differing in 7 of the 21 evaluated descriptors. The use of acetic acid in brine formulation showed an effect over color and texture descriptors. The affective test indicated the overall acceptability of products, being preferred the samples treated in the lowest NaCl concentration (5%)
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|a Journal Article
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|a Antimicrobial agents
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|a fish and fish products
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| 650 |
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|a omega-3 fatty acids
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| 650 |
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|a sensory analysis
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| 700 |
1 |
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|a Paola Agustinelli, Silvina
|e verfasserin
|4 aut
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| 700 |
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|a Isabel Yeannes, María
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Czerner, Marina
|e verfasserin
|4 aut
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| 773 |
0 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 27(2021), 4 vom: 01. Juni, Seite 289-300
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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| 773 |
1 |
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|g volume:27
|g year:2021
|g number:4
|g day:01
|g month:06
|g pages:289-300
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| 856 |
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|u http://dx.doi.org/10.1177/1082013220951674
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