Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets

Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets

The influence of salting procedures on the proximate analysis, mechanical parameters, and color of hake (Merluccius hubbsi) was investigated. Three procedures were comparatively evaluated: dry salting (DS), mixed salting (MS) and brining (BS). MS samples had the highest fat content, a considerable p...

Full description

Bibliographic Details
Main Authors: Marion Daniela Marchetti, Paula Luisina Gomez, María Isabel Yeannes, Analia Belen Garcia Loredo
Format: Article
Language:English
Published: Elsevier 2021-08-01
Series:Heliyon
Subjects:
Merluccius hubbsi
Salting
Color
Mechanical properties
Physicochemical properties
Composition
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844021018065

Internet

http://www.sciencedirect.com/science/article/pii/S2405844021018065

Similar Items