Relationship between muscle pH and flesh color of atlantic halibut

Journal of Food Science

Volumn 74, Issue 3, 2009, Pages

  Roth, B ^a,b   Foss, A ^b   Imsland, A K ^c,d  

^a NOFIMA   (Norway)

^b UNIVERSITY OF BERGEN   (Norway)

^c NORWEGIAN INSTITUTE FOR WATER RESEARCH   (Norway)

^d AKVAPLAN NIVA ICELAND OFFICE   (Iceland)

Author keywords

Atlantic halibut; Color; Fish; Flesh quality; Ice storage; Muscle pH

Indexed keywords

GLYCOGEN;

ANIMAL; ARTICLE; CHEMISTRY; COLD; COMPARATIVE STUDY; FLOUNDER; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HISTOLOGY; LIGHT; MEAT; METABOLISM; MUSCLE; ORGAN SIZE; PH; PHYSIOLOGY; PIGMENTATION; TIME;

ANIMALS; COLD TEMPERATURE; FLOUNDER; FOOD PRESERVATION; GLYCOGEN; HYDROGEN-ION CONCENTRATION; LIGHT; MEAT; MUSCLES; ORGAN SIZE; PIGMENTATION; TIME FACTORS;

HIPPOGLOSSUS HIPPOGLOSSUS;

EID: 64049106133     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01089.x     Document Type: Article

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