Textural and ultrastructural changes during processing and storage of lightly preserved salmon (Salmo salar) products

Autor:	Elke K. Arendt, Martine Morzel, W. J. Reville, Mary M. Heapes
Rok vydání:	2000
Předmět:	Nutrition and Dietetics Proteolytic enzymes food and beverages Biology biology.organism_classification Starter Texture profile analysis Ultrastructure Fermentation Food science Salmo Agronomy and Crop Science Lactic acid fermentation Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 80:1691-1697
ISSN:	1097-0010 0022-5142
Popis:	The effect of a controlled lactic fermentation on textural and ultrastructural properties of salmon fillets was evaluated. When compared with a non-inoculated cured sample, fermented salmon had unique textural properties since it exhibited significantly higher force (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::68cf2c3b46f5a55db2d299d70ca208fc https://doi.org/10.1002/1097-0010(20000901)80:11<1691::aid-jsfa704>3.0.co Zobrazit plný text záznamu Plný text