Optimization of heat processing of farmed atlantic cod (Gadus morhua) muscle with respect to cook loss, water holding capacity, color, and texture

Journal of Aquatic Food Product Technology

Volumn 20, Issue 3, 2011, Pages 331-340

  Skipnes, D ^a,b   Johnsen, S O ^a   Skara T ^a,c   Sivertsvik, M ^a   Lekang, O ^b  

^a Norconserv AS   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Atlantic cod; cook loss; Gadus morhua; thermal processing; water holding capacity; water loss

Indexed keywords

ATLANTIC COD; COOK LOSS; GADUS MORHUA; WATER HOLDING CAPACITY; WATER LOSS;

MUSCLE; OPTIMIZATION; TEXTURES;

PROCESSING;

EID: 79960710913     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2011.571808     Document Type: Article

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