| Autor: |
Qingqing Jiang, Shiyu Huang, Jianrong Ma, Yufan Du, Wenzheng Shi, Mingfu Wang, Xichang Wang, Yueliang Zhao |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Food Chemistry: X, Vol 17, Iss , Pp 100589- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2590-1575 |
| DOI: |
10.1016/j.fochx.2023.100589 |
| Popis: |
The effects and mechanisms of salting on quality properties of tilapia fillets were investigated in the present study. Salting under high NaCl concentrations (12 % and 15 %) resulted in low water content and decreased yields, due to the salting-out effects and low pH. Water in fillets increased in the later stage of salting in 3 % and 6 % NaCl solutions (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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