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...
Main Authors: | Marion Daniela Marchetti, Paula Luisina Gomez, María Isabel Yeannes, Analia Belen Garcia Loredo |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2021-08-01
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Series: | Heliyon |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844021018065 |
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