Flavor and quality characteristics of salted and desalted cod (Gadus morhua) produced by different salting methods.

Jónsdóttir, Rósa; Sveinsdóttir, Kolbrún; Magnússon, Hannes; Arason, Sigurjón; Lauritzsen, Kristin; Thorarinsdottir, Kristin Anna

Jónsdóttir, Rósa; Sveinsdóttir, Kolbrún; Magnússon, Hannes; Arason, Sigurjón; Lauritzsen, Kristin; Thorarinsdottir, Kristin Anna.

Affiliation

Jónsdóttir R; Matis ohf, Matis Icelandic Food and Biotech R&D, Reykjavik, Iceland. rosa.jonsdottir@matis.is

J Agric Food Chem ; 59(8): 3893-904, 2011 Apr 27.

Article in En | MEDLINE | ID: mdl-21401095

Subject(s)

Fish Products; Gadus morhua; Sodium Chloride; Animals; Colony Count, Microbial; Color; Gadus morhua/microbiology; Gas Chromatography-Mass Spectrometry; Hydrogen-Ion Concentration; Solid Phase Microextraction; Thiobarbituric Acid Reactive Substances/analysis; Volatilization

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Sodium Chloride / Gadus morhua / Fish Products Limits: Animals Language: En Journal: J Agric Food Chem Year: 2011 Document type: Article Affiliation country: Iceland

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