Ice crystal development in pre-rigor Atlantic salmon fillets during superchilling process and following storage
Authors:
- Lilian Daniel KaaleLKLilian Daniel Kaale
- Trygve Magne EikevikTETrygve Magne Eikevik
- Turid RustadTRTurid Rustad
- Tom Ståle NordtvedtTNTom Ståle Nordtvedt
- Tora BardalTBTora Bardal
- Elin KjørsvikEKElin Kjørsvik
- 1 June 2013
- journal article
- Published by Elsevier in Food Control
- Vol. 31 (2) , 491-498
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- The effect of cooling rates on the ice crystal growth in air-packed salmon fillets during superchilling and superchilled storageInternational Journal of Refrigeration, 2013
- Industrial superchilling, a practical approachProcedia Food Science, 2011
- The combined effect of superchilling and modified atmosphere packaging using CO2 emitter on quality during chilled storage of pre‐rigor salmon fillets (Salmo salar)Journal of the Science of Food and Agriculture, 2009
- Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakageFood Chemistry, 2008
- Advances in superchilling of food – Process characteristics and product qualityTrends in Food Science & Technology, 2008
- ICE CRYSTAL FORMATION IN PRESSURE SHIFT FREEZING OF ATLANTIC SALMON (SALMO SALAR) AS COMPARED TO CLASSICAL FREEZING METHODSJournal of Food Processing and Preservation, 2003
- Freezing of pre-rigor fillets of Atlantic salmonAquaculture, 2002
- Properties of salmon flesh from different locations on pre- and post-rigor filletsAquaculture, 2001
- The effects of antifreeze proteins on chilled and frozen meatMeat Science, 1994
- Ice Crystal Size Modifications during Frozen Beef StorageJournal of Food Science, 1988