Extractabilities of astaxanthin and protein from muscle tissue of Atlantic salmon (Salmo salar) as affected by brine concentration and pH

Food Chemistry

Volumn 85, Issue 4, 2004, Pages 559-568

  Birkeland, Sveinung ^a   Bjerkeng, Bjørn ^b  

^a NORCONSERV   (Norway)

^b NOFIMA   (Norway)

Author keywords

Astaxanthin; Atlantic salmon; Carotenoid; Extractability; NaCl; pH; Protein

Indexed keywords

ASTAXANTHIN; CAROTENOID; PROTEIN; SODIUM CHLORIDE;

ANIMAL TISSUE; ARTICLE; ATLANTIC SALMON; CONTROLLED STUDY; MUSCLE TISSUE; NONHUMAN; PH; PROTEIN ANALYSIS; PROTEIN CONTENT;

PISCES; SALMO; SALMO SALAR; SALMONIDAE; XANTHOPHYLLOMYCES DENDRORHOUS;

EID: 0942268116     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.07.035     Document Type: Article

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