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Food Chemistry, 1997
Abstract The pH, chemical and lipid composition of fillets of the Southwest Atlantic hake ( Merluccius hubbsi ) was studied over the course of a year. Mean values for the chemical composition were (wet basis): total non-volatile nitrogen, 2.87%; water, 79.5%; lipids, 1.5%; ash, 1.20%.
Eduardo Méndez, Ruth M. González
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Abstract The pH, chemical and lipid composition of fillets of the Southwest Atlantic hake ( Merluccius hubbsi ) was studied over the course of a year. Mean values for the chemical composition were (wet basis): total non-volatile nitrogen, 2.87%; water, 79.5%; lipids, 1.5%; ash, 1.20%.
Eduardo Méndez, Ruth M. González
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International Journal of Food Science and Technology
Abstract This study investigates the reversible and irreversible structural changes in proteins induced by different salting methods (brining, mixed salting, and dry salting) during the desalting process of Merluccius hubbsi fillets. We focused on mass changes, water content, and NaCl content, employing mathematical models for kinetic
Marion Daniela Marchetti +1 more
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Abstract This study investigates the reversible and irreversible structural changes in proteins induced by different salting methods (brining, mixed salting, and dry salting) during the desalting process of Merluccius hubbsi fillets. We focused on mass changes, water content, and NaCl content, employing mathematical models for kinetic
Marion Daniela Marchetti +1 more
openaire +2 more sources