Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2024-07-22 DOI:10.1080/10498850.2024.2381001

Yusuf Kürsad Ogretici, Nalan Gokoglu

引用次数: 0

Abstract

Physicochemical and sensory changes of fish were investigated during marination of rainbow trout. Equilibration in the acidity of A (2% acid, 8% salt), B (4%, 8%), C (2%, 12%), and D (4%, 12%) grou...

查看原文本刊更多论文

通过跟踪理化和感官参数的变化监测不同酸盐浓度下虹鳟鱼腌料的成熟过程

研究了腌制虹鳟鱼过程中鱼肉的理化和感官变化。A 组（2% 酸、8% 盐）、B 组（4%、8%）、C 组（2%、12%）和 D 组（4%、12%）的酸度均衡，而 B 组（4%、8%）、C 组（2%、12%）和 D 组（4%、12%）的酸度均衡。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.