Effect of salted-drying on bioactive compounds and microbiological changes during the processing of karasumi-like Chinook salmon (Oncorhynchus tshawytscha) roe product.
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DOI: 10.1016/j.foodchem.2021.129780
Abstract: The physicochemical, biochemical and microbiological changes of karasumi-like Chinook salmon (Oncorrhynchus tshawytscha) roe were determined during 20 days of salted-drying processing. Colour parameters (L*, a*, and b*), water activity (aw) and the pH value decreased at… read more here.
Keywords: salted drying; product; karasumi like; microbiological changes ... See more keywords