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Brining of cod fillets: influence on sensory properties and consumers liking.

Journal Title:
Food quality and preference.
Journal Volume/Issue:
2004 July, v. 15, issue 5
Main Author:
Esaiassen, M.
Other Authors:
Ostli, J., Elvevoll, E.O., Joensen, S., Prytz, K., and Richardsen, R.
Format:
Article
Language:
English
Subjects:
cod (fish)
frozen fish
raw fish
fish fillets
brining
sodium chloride
phosphates
polyphosphates
ascorbic acid
glucose
food processing quality
sensory properties
sensory evaluation
odors
taste
color
appearance (quality)
texture
juiciness
consumer preferences
least squares
principal component analysis
View in NAL's Catalog:
IND43632358