Sökning: "sauce consistency"

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  1. 1. Technical and sensory improvements of a product containing pickled herring in thick sauce

    Master-uppsats, SLU/Dept. of Food Science

    Författare :Charlotte Svedberg; [2016]
    Nyckelord :product development; clupea harengus; sauce consistency; sensory analysis; rheology; xanthan gum; hydrocolloid;

    Sammanfattning : Herring aimed to be pickled is first marinated in a salt and acidic brine. The marinating process is crucial for preservation and for development of the flavor characteristic for pickled herring. Yet, a strong taste of salt and acid itself is not desired within the final product. LÄS MER