Impact of high pressure assisted thawing on the quality of fillets from various fish species

Innovative Food Science and Emerging Technologies

Volumn 4, Issue 3, 2003, Pages 257-267

  Schubring, Reinhard ^a   Meyer, C ^a   Schluter O ^b   Boguslawski, S ^b   Knorr, D ^b  

^a INSTITUT FÜR SEEFISCHEREI   (Germany)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Colour; Drip loss; DSC; Fish; High pressure; Quality; Sensory evaluation; Texture; Thawing

Indexed keywords

WATER;

ARTICLE; BACTERIAL COUNT; CHEMICAL PARAMETERS; CONTROLLED STUDY; COOKING; DIFFERENTIAL SCANNING CALORIMETRY; FISH; FOOD QUALITY; HEAT TREATMENT; HYDROSTATIC PRESSURE; INTERMETHOD COMPARISON; ORGANOLEPTIC PROPERTY; PH; PRESSURE MEASUREMENT; SPECIES DIFFERENCE; STATISTICAL ANALYSIS; TEMPERATURE MEASUREMENT; THAWING; THERMAL ANALYSIS;

EID: 0042285782     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(03)00036-5     Document Type: Article

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