ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Major changes in sodium content of fillets of cod, blackback flounder, and ocean perch resulted from varying concentration of brine solution (5, 10, or 15%), duration of dip (30, 60 or 90 sec), fillet thickness, season of catch, and rinsing or skinning fillets before cooking. Postmortem age (1-5 days) of fish, temperature of brine solution (6, 12, or 20°C), and cooking had minor effects on final sodium concentration.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1991.tb05348.x
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