A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage

Journal of Food Engineering

Volumn 114, Issue 2, 2013, Pages 242-248

  Kaale, Lilian Daniel ^a   Eikevik, Trygve Magne ^a  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

Atlantic salmon; Crystals; Fish muscle; Superchilling

Indexed keywords

ATLANTIC SALMON; EQUALISATION; EQUIVALENT DIAMETER; FISH MUSCLES; ICE CRYSTALS; MICROSCOPIC ANALYSIS; SALMO SALAR; STORAGE TEMPERATURES; SUPERCHILLING; WHITE MUSCLES;

CRYSTALS; FOOD STORAGE; MICROSTRUCTURE; MUSCLE;

ICE;

SALMO SALAR;

EID: 84868116543     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.08.003     Document Type: Article

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