Characterization of frozen fish by NMR imaging and histology

American Laboratory

Volumn 33, Issue 16, 2001, Pages

  Foucat, Loïc ^a   Taylor, Richard G ^a   Labas, Roland ^a   Renou, Jean P ^a  

^a National Institute of Agricultural Research   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CHARACTERIZATION; DIFFUSION; FISHERIES; FREEZING; HISTOLOGY; IMAGE PROCESSING; MAGNETIC RESONANCE IMAGING; MUSCLE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTEINS; THAWING;

FROZEN FISH; MAGNETIZATION TRANSFER; PROTEIN DENATURATION; RAINBOW TROUT; RELAXATION TIMES;

FOOD PROCESSING;

EID: 0035437093     PISSN: 00447749     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (7)

1. Physical and biochemical methods for the differentiation between fresh and frozen-thawed fish or fillets
2. Evaluation of the quality of frozen minced red hake: Use of Fourier transform near-infrared spectroscopy
3. Applications of magnetic resonance imaging in food science
4. Quantitative magnetic resonance imaging of fresh and frozen-thawed trout
5. Theories of protein denaturation during frozen storage of fish flesh
6. NMR and compartmentation in biological tissues