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Effect of Brine Concentration and Brining Time on Quality of Smoked Rainbow Trout Fillets
Author(s) -
Jittinandana S.,
Kenney P.B.,
Slider S.D.,
Kiser R.A.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09507.x
Subject(s) - chemistry , food science , brine , rainbow trout , trout , moisture , fish <actinopterygii> , fishery , organic chemistry , biology
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.