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dc.contributor.authorGreiff, Kirsti
dc.contributor.authorFuentes, Ana
dc.contributor.authorAursand, Ida Grong
dc.contributor.authorErikson, Ulf Gøran
dc.contributor.authorMasot, Rafa
dc.contributor.authorAlcañiz, Miguel
dc.contributor.authorBarat, José Manuel
dc.date.accessioned2017-11-24T16:58:07Z
dc.date.available2017-11-24T16:58:07Z
dc.date.created2014-08-12T12:12:40Z
dc.date.issued2014-03-11
dc.identifier.citationJournal of Agricultural and Food Chemistry. 2014, 62 (12), 2496-2505.nb_NO
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/11250/2468070
dc.description.abstractImpedance spectroscopy (IS), low-field proton nuclear magnetic resonance (LF 1H NMR), chloride titration, ion chromatography, and an ion selective electrode were used to investigate the physicochemical parameters and measure sodium and potassium contents in low-salt brines and fish. Salt solutions (0–3 w/w, %) and model products of minced hake with added NaCl (0.5–3.0 w/w, %), or a mixture of NaCl and KCl (50/50 w/w, %), were analyzed. Good correlation was observed between the sodium content determined by using the ion selective electrode method and ion chromatography (R2 = 0.97). In both salt solutions and fish minces, the impedance spectroscopy measurements could detect the difference in salt contents in mince with salt contents down to 0.5%. The NMR transversal relaxation time T2 measurements clearly distinguished samples with 0, 0.5, and 1.0–3.0% salt, based on principal component analysis (PCA). Therefore, LF 1H NMR seems to be a suitable technique for studies of low-salt products.nb_NO
dc.language.isoengnb_NO
dc.rightsNavngivelse-Ikkekommersiell-DelPåSammeVilkår 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/deed.no*
dc.titleInnovative Nondestructive Measurements of Water Activity and the Content of Salts in Low-Salt Hake Mincesnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersionnb_NO
dc.rights.holderThe authorsnb_NO
dc.source.pagenumber2496-2505nb_NO
dc.source.volume62nb_NO
dc.source.journalJournal of Agricultural and Food Chemistrynb_NO
dc.source.issue12nb_NO
dc.identifier.doi10.1021/jf405527t
dc.identifier.cristin1146403
dc.relation.projectNorges forskningsråd: 185063nb_NO
cristin.unitcode7566,5,0,0
cristin.unitnameProsessteknologi
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode2


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