Browsing Department of Chemistry, Bioscience and Environmental Engineering (TN-IKBM) by Subject "food technology"

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Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating

Blikra, Marthe Jordbrekk; Jessen, Flemming; Feyissa, Aberham H.; Vaka, Mette Risa; Skipnes, Dagbjørn (Journal article; Peer reviewed, 2019-10)

Low levels of salt are frequently used to increase flavor and water retention in cod. This alters the biochemical properties of cod during heating. In this paper, properties needed to mathematically model moisture transfer ...