Preventing Soft Texture Fish Fillets through Brine Injection Technology

Pacific whiting frozen fillets as affected by postharvest processing and storage conditions

(2016) Jinhwan Lee et al.   FOOD CHEMISTRY

The function of endogenous cathepsin in quality deterioration of grass carp (Ctenopharyngodon idella) fillets stored in chilling conditions

(2014) Lihong Ge et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives

(2013) Valérie Lengard Almli et al.   AQUACULTURE INTERNATIONAL

Cysteine cathepsins: From structure, function and regulation to new frontiers

(2011) Vito Turk et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod

(2011) Magnus Åsli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of a dehydrated beef protein to replace sodium-based phosphates in injected beef strip loins

(2011) Austin C. Lowder et al.   MEAT SCIENCE

Retail Display Evaluation of Steaks from Select Beef Strip Loins Injected with a Brine Containing 1% Ammonium Hydroxide. Part 2: Cook Yield, Tenderness, and Sensory Attributes

(2010) A.N. Parsons et al.   JOURNAL OF FOOD SCIENCE

Retail Display Evaluation of Steaks from Select Beef Strip Loins Injected with a Brine Containing 1% Ammonium Hydroxide. Part 1: Fluid Loss, Oxidation, Color, and Microbial Plate Counts

(2010) A.N. Parsons et al.   JOURNAL OF FOOD SCIENCE

Muscle tissue structure and flesh texture in gilthead sea bream, Sparus aurata L., fillets preserved by refrigeration and by vacuum packaging

(2010) María Dolores Ayala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Salt, BHA/BHT, and Differing Phosphate Types on Quality and Sensory Characteristics of Beef Longissimus Muscles

(2009) C.W. Rowe et al.   JOURNAL OF FOOD SCIENCE

Evaluation of 0.1% Ammonium Hydroxide to Replace Sodium Tripolyphosphate in Fresh Meat Injection Brines

(2009) C.A. Cerruto-Noya et al.   JOURNAL OF FOOD SCIENCE

Phosphate Type Affects the Quality of Injected Catfish Fillets

(2009) S. Kin et al.   JOURNAL OF FOOD SCIENCE

Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breast

(2009) James R. Claus et al.   MEAT SCIENCE

Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

(2008) D. Bahuaud et al.   FOOD CHEMISTRY

Effects of Kudoa spores, endogenous protease activity and frozen storage on cooked texture of minced Pacific hake (Merluccius productus)

(2008) Liang Shou Zhou et al.   FOOD CHEMISTRY

Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss)

(2008) Helene Godiksen et al.   FOOD CHEMISTRY

Injection-Salting and Cold-Smoking of Farmed Atlantic Cod (Gadus morhuaL.) and Atlantic Salmon (Salmo salarL.) at Different Stages ofRigor Mortis: Effect on Physical Properties

(2008) L. Akse et al.   JOURNAL OF FOOD SCIENCE

Effects of Conjugated Linoleic Acid, Salt, and Sodium Tripolyphosphate on Physical, Sensory, and Instrumental Color Characteristics of Beef Striploins

(2008) C.W. Rowe et al.   JOURNAL OF FOOD SCIENCE