Variability of Salt Absorption by Brine Dipped Fillets of Cod (Gadus morhua), Blackback Flounder (Pseudopleuronectes americanus), and Ocean Perch (Sebastes marinus)

ABSTRACT Major changes in sodium content of fillets of cod, blackback flounder, and ocean perch resulted from varying concentration of brine solution (5, 10, or 15%), duration of dip (30, 60 or 90 sec), fillet thickness, season of catch, and rinsing or skinning fillets before cooking. Postmortem age...

Full description

Bibliographic Details
Published in:Journal of Food Science
Main Authors: RAVESI, ELINOR M., KRZYNOWEK, JUDITH
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1991
Subjects:
Gadus morhua
Online Access:http://dx.doi.org/10.1111/j.1365-2621.1991.tb05348.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1991.tb05348.x
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb05348.x/fullpdf
id crwiley:10.1111/j.1365-2621.1991.tb05348.x
record_format openpolar
spelling crwiley:10.1111/j.1365-2621.1991.tb05348.x 2024-06-02T08:06:55+00:00 Variability of Salt Absorption by Brine Dipped Fillets of Cod (Gadus morhua), Blackback Flounder (Pseudopleuronectes americanus), and Ocean Perch (Sebastes marinus) RAVESI, ELINOR M. KRZYNOWEK, JUDITH 1991 http://dx.doi.org/10.1111/j.1365-2621.1991.tb05348.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1991.tb05348.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb05348.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 56, issue 3, page 648-652 ISSN 0022-1147 1750-3841 journal-article 1991 crwiley https://doi.org/10.1111/j.1365-2621.1991.tb05348.x 2024-05-03T11:31:09Z ABSTRACT Major changes in sodium content of fillets of cod, blackback flounder, and ocean perch resulted from varying concentration of brine solution (5, 10, or 15%), duration of dip (30, 60 or 90 sec), fillet thickness, season of catch, and rinsing or skinning fillets before cooking. Postmortem age (1‐5 days) of fish, temperature of brine solution (6, 12, or 20°C), and cooking had minor effects on final sodium concentration. Article in Journal/Newspaper Gadus morhua Wiley Online Library Journal of Food Science 56 3 648 652
institution Open Polar
collection Wiley Online Library
op_collection_id crwiley
language English
description ABSTRACT Major changes in sodium content of fillets of cod, blackback flounder, and ocean perch resulted from varying concentration of brine solution (5, 10, or 15%), duration of dip (30, 60 or 90 sec), fillet thickness, season of catch, and rinsing or skinning fillets before cooking. Postmortem age (1‐5 days) of fish, temperature of brine solution (6, 12, or 20°C), and cooking had minor effects on final sodium concentration.
format Article in Journal/Newspaper
author RAVESI, ELINOR M.
KRZYNOWEK, JUDITH
spellingShingle RAVESI, ELINOR M.
KRZYNOWEK, JUDITH
Variability of Salt Absorption by Brine Dipped Fillets of Cod (Gadus morhua), Blackback Flounder (Pseudopleuronectes americanus), and Ocean Perch (Sebastes marinus)
author_facet RAVESI, ELINOR M.
KRZYNOWEK, JUDITH
author_sort RAVESI, ELINOR M.
title Variability of Salt Absorption by Brine Dipped Fillets of Cod (Gadus morhua), Blackback Flounder (Pseudopleuronectes americanus), and Ocean Perch (Sebastes marinus)
title_short Variability of Salt Absorption by Brine Dipped Fillets of Cod (Gadus morhua), Blackback Flounder (Pseudopleuronectes americanus), and Ocean Perch (Sebastes marinus)
title_full Variability of Salt Absorption by Brine Dipped Fillets of Cod (Gadus morhua), Blackback Flounder (Pseudopleuronectes americanus), and Ocean Perch (Sebastes marinus)
title_fullStr Variability of Salt Absorption by Brine Dipped Fillets of Cod (Gadus morhua), Blackback Flounder (Pseudopleuronectes americanus), and Ocean Perch (Sebastes marinus)
title_full_unstemmed Variability of Salt Absorption by Brine Dipped Fillets of Cod (Gadus morhua), Blackback Flounder (Pseudopleuronectes americanus), and Ocean Perch (Sebastes marinus)
title_sort variability of salt absorption by brine dipped fillets of cod (gadus morhua), blackback flounder (pseudopleuronectes americanus), and ocean perch (sebastes marinus)
publisher Wiley
publishDate 1991
url http://dx.doi.org/10.1111/j.1365-2621.1991.tb05348.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1991.tb05348.x
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb05348.x/fullpdf
genre Gadus morhua
genre_facet Gadus morhua
op_source Journal of Food Science
volume 56, issue 3, page 648-652
ISSN 0022-1147 1750-3841
op_rights http://onlinelibrary.wiley.com/termsAndConditions#vor
op_doi https://doi.org/10.1111/j.1365-2621.1991.tb05348.x
container_title Journal of Food Science
container_volume 56
container_issue 3
container_start_page 648
op_container_end_page 652
_version_ 1800751913383231488

Similar Items