Publisher: Taylor & Francis Ltd
E-ISSN: 1547-0636|24|1|2-14
ISSN: 1049-8850
Source: Journal of Aquatic Food Product Technology, Vol.24, Iss.1, 2015-01, pp. : 2-14
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Abstract
In this study, mussel meat was wet and dry brined and dipped in two different (hickory and maple) liquid smoke flavorings (LS) for different lengths and number of times. Their colors were analyzed by acquiring and analyzing images. Both wet and dry brining changed the color of the mussel meat, measured by the ∆E values based on original colors. Wet brining had a “lightening” effect (increasing
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