Blar i NTNU Open på forfatter "Andreetta-Gorelkina, Irina Victorovna"
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Determination of apparent diffusion coefficient in balls made from haddock mince during brining
Andreetta-Gorelkina, Irina Victorovna; Gorelkin, Ilya Viktorovich; Rustad, Turid (Journal article, 2016)Salting is one of the main processes of preservation in meat and fish industry. Knowledge of how salt affects the muscle microstructure is needed both to model diffusion and to obtain the desired salt concentration in the ... -
Reduction of salt in haddock mince: Effect of different salts on the solubility of proteins
Andreetta-Gorelkina, Irina Victorovna; Greiff, Kirsti; Rustad, Turid; Aursand, Ida Grong (Journal article; Peer reviewed, 2016)Due to negative health effects of high sodium intake, it is recommended to reduce the daily salt intake by around 50%. To reduce the sodium content, sodium salts can be exchanged with potassium or magnesium salts. The ... -
Salting of Muscle Foods: Effects of processing conditions and sodium reduction
Andreetta-Gorelkina, Irina Victorovna (Doctoral thesis at NTNU;2014:335, Doctoral thesis, 2014)The present thesis aims at investigating (i) salt distribution in the lean fish- and meat minces, (ii) the effect of different ions on the extractability of salt soluble proteins, and (iii) the possibility to decrease salt ...