Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage

Kong, Kelvin; Alcicek, ZAYDE; Balaban, Murat

doi:10.1002/jsfa.6754

Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage

Kong K. J. W., Alcicek Z., Balaban M. O.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.95, sa.4, ss.708-714, 2015 (SCI-Expanded, Scopus)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 95 Sayı: 4
Basım Tarihi: 2015
Doi Numarası: 10.1002/jsfa.6754
Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.708-714
Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

BACKGROUNDAquacultured King salmon (Oncorhynchus tshawytscha) pieces were dry brined with a salt/brown sugar mix, dipped in liquid smoke for 3 min, vacuum packed, high hydrostatic pressure (HHP) treated at 600 or 200 MPa for 5 min and stored at 4 degrees C for up to 40 days.