Article ID Journal Published Year Pages File Type
10540872 Food Chemistry 2012 6 Pages PDF
Abstract
► Effects of low salt and sucrose on the quality of bighead carp fillet were investigated. ► Brining treatments prolonged the shelf life of bighead carp fillet. ► Low salt and sucrose provide good taste to freshwater fish fillet. ► Low salt and sucrose brining is a safe method for preservation of prepared fish.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4 °C
Authors
, , , ,