2016•LWTOpen access

Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning

Paulina E. Romotowska, María Guðjónsdóttir, Telma B. Kristinsdóttir, Magnea Gudrún Karlsdóttir, Sigurjón Arason, Ásbjörn Jónsson, Hörður G. Kristinsson

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Key concepts: Scomber, Mackerel, Food science, Chemistry, Fishery, Raw material, Core temperature, Fish <Actinopterygii>

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Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning — Research Paper | ScholarLens