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Journal of Food Quality
Volume 2017 (2017), Article ID 1875872, 7 pages
https://doi.org/10.1155/2017/1875872
Research Article

Preventing Soft Texture Fish Fillets through Brine Injection Technology

1Department of Fish Processing Technology, Faculty of Fisheries and Marine Science, Sam Ratulangi University, Kampus UNSRAT, Bahu, Manado, North Sulawesi 95115, Indonesia
2Seafood Research and Education Center, Oregon State University, 2001 Marine Dr., Suite 253, Astoria, OR 97103, USA

Correspondence should be addressed to Silvana Dinaintang Harikedua; di.ca.tarsnu@audekirah.anavlis

Received 7 September 2017; Revised 18 November 2017; Accepted 29 November 2017; Published 31 December 2017

Academic Editor: Efstathios Giaouris

Copyright © 2017 Silvana Dinaintang Harikedua and Christina A. Mireles DeWitt. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Silvana Dinaintang Harikedua and Christina A. Mireles DeWitt, “Preventing Soft Texture Fish Fillets through Brine Injection Technology,” Journal of Food Quality, vol. 2017, Article ID 1875872, 7 pages, 2017. doi:10.1155/2017/1875872