Substitution of NaCl by organic sodium salts in cured large yellow croaker (Larimichthys crocea): Improvement of the quality and flavor characteristic

Yang, Chao; Shuaibu, Abubakar; Lan, Hao; Zhao, Yuying; Xu, Yi; Gao, Yuanpei; Deng, Shanggui

doi:10.1016/j.foodchem.2024.141704

Food Chemistry

2025

DOI: 10.1016/j.foodchem.2024.141704

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Substitution of NaCl by organic sodium salts in cured large yellow croaker (Larimichthys crocea): Improvement of the quality and flavor characteristic

Chao Yang,

Abubakar Shuaibu,

Hao Lan

et al.

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How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration

Lin,

Chen,

Yang

et al. 2025

Food Research International

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How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration

Lin,

Chen,

Yang

et al. 2025

Food Research International

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Substitution of NaCl by organic sodium salts in cured large yellow croaker (Larimichthys crocea): Improvement of the quality and flavor characteristic

Cited by 1 publication

References 45 publications

How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration

How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration

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