Effect of brine concentration and brining time on quality of smoked rainbow trout fillets

被引：70

作者：

Jittinandana, S ^{[1
]}

Kenney, PB ^{[1
]}

Slider, SD ^{[1
]}

Kiser, RA ^{[1
]}

机构：

[1] W Virginia Univ, Dept Anim & Vet Sci, Morgantown, WV 26506 USA

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 06期

关键词：

trout; brining concentration; smoked fish quality; composition; myosin solubility;

D O I：

10.1111/j.1365-2621.2002.tb09507.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Frozen rainbow trout fillets were brined in 8.7 or 17.4% sodium chloride solutions for various periods. Brine uptake, brined and cooked p,H,cook yield, shear force, total. and water-phase salt content, and brined and cooked proximate composition were determined. Fish mince was used for texture (hardness and cohesiveness) and protein solubility. (total soluble and myofibrillar proteins) evaluations. Increasing the brine concentration increased fillet weight loss after brining, cook yield, water-phase salt content, shear force, brined fat, brined and cooked ash, brined pH, and brined and cooked moisture.

引用

页码：2095 / 2099

页数：5

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