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) identifier identifier identifier

  • 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.