Relevance of season and nucleotide catabolism on changes in fillet quality during chilled storage of raw Atlantic salmon (Salmo salar L.)

Food Chemistry

Volumn 119, Issue 4, 2010, Pages 1417-1425

  Mørkøre, Turid ^a   Rødbotten, Marit ^a   Vogt, Gjermund ^a   Fjæra, Svein Olav ^b,c   Kristiansen, Inger Ø ^a   Manseth, Even ^b  

^a NOFIMA   (Norway)

^b TINE SA   (Norway)

^c NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

ATP; Hypoxanthine; IMP; Inosine; Sensory quality; Shelf life; Texture

Indexed keywords

HYPOXANTHINE; INOSINE; INOSINE PHOSPHATE; SEA WATER;

ARTICLE; ATLANTIC SALMON; COLOR; CONTROLLED STUDY; FOOD TEXTURE; HARVESTING; NONHUMAN; NUCLEOTIDE METABOLISM; ODOR; RIGOR; SEASON; SEASONAL VARIATION; STORAGE; TEMPERATURE;

SALMO SALAR;

EID: 70450222726     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.022     Document Type: Article

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