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The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

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Journal Article

Journal Article

Effect of Brine Concentration and Brining Time on Quality of Smoked Rainbow Trout Fillets  [2002]

Jittinandana, S.; Kenney, P.B.; Slider, S.D.; Kiser, R.A.;

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Frozen rainbow trout fillets were brined in 8.7 or 17.4% sodium chloride solutions for various periods. Brine uptake, brined and cooked pH, cook yield, shear force, total and water-phase salt content, and brined and cooked proximate composition were determined. Fish mince was used for texture (hardness and cohesiveness) and protein solubility (total soluble and myofibrillar proteins) evaluations. Increasing the brine concentration increased fillet weight loss after brining, cook yield, water-phase salt content, shear force, brined fat, brined and cooked ash, brined pH, and brined and cooked moisture.
From the journal
Journal of food science
ISSN : 0022-1147

Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2014
Volume:
67
Issue:
6
Start Page:
2095
End Page:
2099
All titles:
"Effect of Brine Concentration and Brining Time on Quality of Smoked Rainbow Trout Fillets"@eng
Other:
"Includes references"
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Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2014
Volume:
67
Issue:
6
Start Page:
2095
End Page:
2099
All titles:
"Effect of Brine Concentration and Brining Time on Quality of Smoked Rainbow Trout Fillets"@eng
Other:
"Includes references"