Comparison of Variable-Blade to Allo-Kramer Shear Method in Assessing Rainbow Trout (Oncorhynchus mykiss) Fillet Firmness

Journal of Food Science

Volumn 77, Issue 9, 2012, Pages

  Aussanasuwannakul, Aunchalee ^a   Slider, Susan D ^b   Salem, Mohamed ^b   Yao, Jianbo ^b   Brett Kenney, Patrick ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b WEST VIRGINIA UNIVERSITY   (United States)

Author keywords

Collagen; Quality; Rainbow trout; Texture

Indexed keywords

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COOKING; FEMALE; FOOD HANDLING; FOOD STORAGE; FREEZING; MEAT; METHODOLOGY; MUSCLE; RAINBOW TROUT; TEMPERATURE;

ANIMALS; COOKING; FEMALE; FOOD HANDLING; FOOD STORAGE; FREEZING; MEAT; MUSCLES; ONCORHYNCHUS MYKISS; REFRIGERATION; TEMPERATURE;

ONCORHYNCHUS MYKISS;

EID: 84866026636     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02879.x     Document Type: Article

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