Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon (Salmo salar) fillets

Food Chemistry

Volumn 103, Issue 4, 2007, Pages 1268-1281

  Gallart Jornet, L ^a   Rustad, T ^b   Barat, J M ^a   Fito, P ^a   Escriche, I ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

Atlantic salmon; Free amino acids; Freshness; Protein solubility; Salting; SDS PAGE; Storage method; Superchilling; Yield and texture attributes

Indexed keywords

ALPHA GLUCOSIDASE; AMINO ACID; SODIUM CHLORIDE;

ARTICLE; ATLANTIC SALMON; ENZYME ACTIVITY; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; FREEZING; NONHUMAN; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; PROTEIN DENATURATION; SOLUBILITY;

SALMO SALAR;

EID: 33947514801     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.040     Document Type: Article

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