Microstructure and texture of fresh and smoked Atlantic salmon, Salmo salar L., fillets from fish reared and slaughtered under different conditions

Aquaculture Research

Volumn 32, Issue 1, 2001, Pages 1-10

  Sigurgisladottir, Sjofn ^a   Sigurdardottir, Margret S ^a   Ingvarsdottir, Helga ^a   Tprrisssen, Ole J ^b   Hafsteinsson, Hannes ^a  

^a Technological Institute of Iceland   (Iceland)

^b INSTITUTE OF MARINE RESEARCH   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035133781     PISSN: 1355557X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2109.2001.00503.x     Document Type: Article

References (23)

1. Effect of smokehouse temperature, humidity and air flow on smoke penetration into fish muscle
2. Muscle carotenoid content and colour of farmed rainbow trout fed astaxanthin or canthaxanthin as affected by cooking and smoke-curing procedures
3. Proteins in fish muscle. IV. Denaturation by salt
4. Starvation prior to slaughter in Atlantic salmon (Salmo salar)
5. Role of muscle fibers in contributing firmness of cooked fish
6. The histochemistry of muscle in juvenile Atlantic salmon. Salmo salar L.
7. Fish
8. Fiber diameter and fish texture
9. Liquid-holding capacity and structural changes in comminuted salmon (Salmo salar) muscle as influenced by pH, salt and temperature
10. Smoked salmon processing in Japan - A new approach
11. The effect of pH, polyphosphates and different salts on water retention properties of ground trout muscle
12. Histological study on white and dark muscles of various fishes
13. 2 treatments
14. Handling stress and storage temperature affect meat quality of farmed-raised Atlantic salmon (Salmo salar)
15. Textural properties of raw salmon fillets as related to sampling method
16. Effects of smoke processing on muscle food product characteristics
17. Characteristics of color in raw, baked and smoked wild and pen-reared Atlantic salmon
18. Growth and development of muscle fibers in the rainbow trout (Salmo gairdneri)
19. Salt-induced swelling of meat: The effect of storage time, pH, ion-type and concentration
20. Storage of lipids in the myosepta of Atlantic salmon (Salmo salar)
21. Adipocytes and lipid distribution in the muscle tissue of Atlantic salmon (Salmo salar)