Injection-salting and cold-smoking of farmed Atlantic cod (Gadus morhua L.) and Atlantic salmon (Salmo salar L.) at different stages of rigor mortis: Effect on physical properties

Journal of Food Science

Volumn 73, Issue 8, 2008, Pages

  Akse, L ^a   Birkeland, S ^b   Tobiassen, T ^a   Joensen, S ^a   Larsen, R ^a  

^a NOFIMA   (Norway)

^b Norconserv AS   (Norway)

Author keywords

Atlantic salmon; Cod; Cold smoking; Injection salting; Prerigor processing

Indexed keywords

SODIUM CHLORIDE;

ANIMAL; ARTICLE; ATLANTIC COD; ATLANTIC SALMON; CADAVER; FOOD HANDLING; MEAT; METHODOLOGY; SMOKE; TIME;

ANIMALS; FOOD HANDLING; GADUS MORHUA; MEAT; RIGOR MORTIS; SALMO SALAR; SMOKE; SODIUM CHLORIDE; TIME FACTORS;

GADUS MORHUA; SALMO SALAR;

EID: 53549129200     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00917.x     Document Type: Article

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