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dc.contributor.authorAndreetta-Gorelkina, Irina Victorovna
dc.contributor.authorGreiff, Kirsti
dc.contributor.authorRustad, Turid
dc.contributor.authorAursand, Ida Grong
dc.date.accessioned2017-11-27T10:23:53Z
dc.date.available2017-11-27T10:23:53Z
dc.date.created2015-01-15T11:04:22Z
dc.date.issued2016
dc.identifier.citationJournal of Aquatic Food Product Technology. 2016, 25 (4), 518-530.nb_NO
dc.identifier.issn1049-8850
dc.identifier.urihttp://hdl.handle.net/11250/2468109
dc.description.abstractDue 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 effect of sodium, potassium, and magnesium chlorides on extractability of proteins from fresh and frozen haddock muscle and minces was studied. Salting with KCl and MgCl2 instead of NaCl changed protein extractability. The highest solubility of the proteins was achieved using Na+. However, at low concentrations, extractability in K+ and Mg2+ is on the same level as Na+, showing that partial substitution of NaCl with KCl or MgCl2 is possible. Freezing affected the structure of tissue and protein properties, resulting in decreased amount of salt soluble proteins.nb_NO
dc.language.isoengnb_NO
dc.publisherTaylor & Francisnb_NO
dc.subjectBioteknologinb_NO
dc.subjectBiotechnologynb_NO
dc.titleReduction of salt in haddock mince: Effect of different salts on the solubility of proteinsnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersionnb_NO
dc.subject.nsiVDP::Matematikk og naturvitenskap: 400nb_NO
dc.subject.nsiVDP::Mathematics and natural scienses: 400nb_NO
dc.source.pagenumber518-530nb_NO
dc.source.volume25nb_NO
dc.source.journalJournal of Aquatic Food Product Technologynb_NO
dc.source.issue4nb_NO
dc.identifier.doi10.1080/10498850.2013.879241
dc.identifier.cristin1198440
dc.relation.projectNorges forskningsråd: 185063nb_NO
dc.description.localcodeThis is an [Accepted Manuscript] of an article published by Taylor & Francis in [Journal of Aquatic Food Product Technology] on [06 Mar 2015], available at http://www.tandfonline.com/doi/full/10.1080/10498850.2013.879241nb_NO
cristin.unitcode194,66,15,0
cristin.unitnameInstitutt for bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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