Freezing of pre-rigor fillets of Atlantic salmon

Aquaculture

Volumn 212, Issue 1-4, 2002, Pages 129-140

  Einen, Olai ^a   Guerin, Tony ^a   Fjæra, Svein Olav ^a   Skjervold, Per Olav ^a  

^a NOFIMA   (Norway)

Author keywords

Atlantic salmon; Colour; Drip loss; Gaping; Rigor mortis; Salmo salar; Texture

Indexed keywords

SALMONID CULTURE;

SALMO SALAR;

EID: 0037163351     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0044-8486(01)00874-2     Document Type: Article

References (33)

1. Deep-frozen salmon: Differences in quality after storage at different temperatures following different storage periods
2. Fillet gaping in farmed Atlantic salmon (Salmo salar)
3. Post-mortem tenderization of rainbow trout (Onchorhynchus mykiss) muscle caused by gradual disintegration of the extracellular matrix structure
4. Post-mortem tenderization of rainbow trout muscle caused by the disintegration of collagen fibers in the pericellular connective tissue
5. Post-mortem change in three-dimensional structure of collagen fibrillar network in fish muscle pericellular connective tissues corresponding to post-mortem tenderization
6. The influence of freshness of the fish, freezing temperature, thawing rate and thawing temperature on thaw rigor
7. Quality parameters of the flesh of Atlantic salmon (Salmo salar) as affected by dietary fat content and full-fat soybean meal as a partial substitute for fish meal in the diet
8. Gaping in fish flesh
9. Synthesis and degradation of adenosine triphosphate in cod (Gadus morhua) at subzero temperatures
10. Chilling or freezing pre-rigor prevents break-up of fillets
11. Chilling and freezing of fish
12. Thawing of frozen fish in water
13. Interconversions of flavorous nucleotide catabolites in chilled and frozen fish
14. Cold-induced toughness of meat
15. Protein denaturation in frozen fish. VI. Cold-storage studies on cod using the cell fragility method
16. The connective tissues of fish: IV. Gaping of cod muscle under various conditions of freezing, cold storage and thawing
17. Cold storage deterioration in several species of fish, as measured by two methods
18. Studies of thaw-rigor in red-sea bream and carp muscles
19. Influences of death and thawing conditions on thaw-rigor in carp muscle
20. The effect of freezing on flesh proteins
21. Sensory and chemical changes in farmed Atlantic salmon (Salmo salar) during frozen storage
22. Stability of astaxanthin and canthaxanthin in raw and smoked Atlantic salmon (Salmo salar) during frozen storage
23. Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar) fillets
24. Changes in proteins in frozen stored fish
25. Preservation of seafood quality
26. Rigor in Atlantic salmon as affected by crowding stress prior to chilling before slaughter
27. Live chilling and crowding in Atlantic salmon before slaughter
28. Pre-rigor filleting of live chilled salmon improves final product quality
29. Influence of early processing (pre-rigor) on fish quality
30. Opportunities for improving the quality of fisheries products