Effects of added salt, phosphates, and proteins on the chemical and the physiochemical characteristics of frozen cod (Gadus morhua) fillets

Authors :: Thorarinsdottir, K. A.
Gudmundsdottir, G.
Arason, S.
Thorkelsson, G.
Kristbergsson, K.
Source :: Journal of Food Science. May, 2004, Vol. 69 Issue 4, pFEP144, 9 p.
Publication Year :: 2004
Abstract: The effects of added salt, proteins, and phosphates on the characteristics of fillets are evaluated. The composition of brine varied with groups, containing phosphates, salts, proteins or hydrolyzed cod proteins are discussed.

Subjects :: Phosphates -- Properties
Proteins -- Properties
Fish fillets -- Research
Codfish -- Research
Business
Food/cooking/nutrition

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