Effects of type and concentration of salts on physicochemical properties in fish mince

@inproceedings{Greiff2015EffectsOT,
  title={Effects of type and concentration of salts on physicochemical properties in fish mince},
  author={Kirsti Greiff and Ida Grong Aursand and Ulf Erikson and Kjell Domaas Josefsen and Turid Rustad},
  year={2015}
}
Abstract Cooked minces made from both fresh and frozen haddock with NaCl, KCl, or MgCl 2 at concentrations from 0.07 to 0.34 mol/kg fish mince were prepared and analysed for physicochemical properties. The properties of the minces varied both with the type and amount of added salt. Minces added the same molar amount of NaCl or KCl had fairly similar properties, but pH in minces made with KCl was slightly higher. Minces made with MgCl 2 had lower pH than the corresponding minces made with NaCl… CONTINUE READING

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