Superchilling of rested Atlantic salmon: Different chilling strategies and effects on fish and fillet quality

Food Chemistry

Volumn 127, Issue 4, 2011, Pages 1427-1437

  Erikson, U ^a   Misimi, E ^a   Gallart Jornet, L ^a  

^a SINTEF OCEAN   (Norway)

Author keywords

Atlantic salmon; Chilling strategy; Fish quality; Rested harvest; Slurry ice; Superchilling

Indexed keywords

ATLANTIC SALMON; BACTERIAL LOAD; CORE TEMPERATURE; CRUSHED ICE; ICE STORAGE; QUALITY INDICES; RESTED HARVEST; SLURRY ICE; SLURRY STORAGES; SUPERCHILLING; WATER HOLDING CAPACITY;

BACTERIOLOGY; COMMERCE; FISH; HARDNESS; ICE CONTROL; RATING; SEAWATER; WATER CONTENT;

ICE;

SEA WATER;

AGRICULTURAL SLURRY; ARTICLE; ATLANTIC SALMON; AUTOPSY; BACTERIAL LOAD; COMMERCIAL PHENOMENA; CONTROLLED STUDY; CORE TEMPERATURE; CRYOPRESERVATION; EXPERIMENTAL DESIGN; FOOD ANALYSIS; FOOD COLOR; FOOD FREEZING; FOOD PACKAGING; FOOD QUALITY; FOOD SPOILAGE; FOOD STORAGE; FOOD TEXTURE; HARDNESS; HYDROPHILICITY; INTERMETHOD COMPARISON; NONHUMAN; PH; SIMULATION; SUPERCHILLING; WATER CONTENT; WEIGHT;

BACTERIA (MICROORGANISMS); SALMO SALAR;

EID: 79953215688     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.036     Document Type: Article

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