Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar)

Innovative Food Science and Emerging Technologies

Volumn 14, Issue , 2012, Pages 92-98

  Rodriguez Turienzo, Laura ^a   Cobos, Angel ^a   Diaz, Olga ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Colour; Edible coatings; Fish; Lipid oxidation; Ultrasound; Yields

Indexed keywords

ATLANTIC SALMON; CHILLED STORAGE; COATED SAMPLE; DRIP LOSS; EDIBLE COATING; ENVIRONMENTAL CONTAMINATION; FISH FILLET; FROZEN STORAGE; LIPID OXIDATION; PLASTIC PACKAGING; PRODUCT QUALITY; QUALITY ATTRIBUTES; QUALITY PARAMETERS; SALMO SALAR; SENSORY PROPERTIES; ULTRASONIC BATH; ULTRASOUND TREATMENTS; WHEY PROTEINS; YIELDS;

COLOR; FISH; FOOD ADDITIVES; OXIDATION; PROTEINS; THAWING; ULTRASONICS;

PLASTIC COATINGS;

SALMO SALAR;

EID: 84859533164     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.12.003     Document Type: Article

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