Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 162-169

  Ortiz, Jaime ^a   Lemus Mondaca, Roberto ^b   Vega Gálvez, Antonio ^b   Ah Hen, Kong ^c   Puente Diaz, Luis ^a   Zura Bravo, Liliana ^b   Aubourg, Santiago ^d  

^a UNIVERSITY OF CHILE   (Chile)

^b DEPARTAMENTO DE BIOLOGÍA   (Chile)

^c UNIVERSIDAD AUSTRAL DE CHILE   (Chile)

^d INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Astaxanthin; Atlantic salmon; Drying; EPA DHA; Physical properties; Tocopherol

Indexed keywords

ASTAXANTHIN; ATLANTIC SALMON; BIOCHEMICAL CHARACTERISTICS; DEHYDRATION TEMPERATURE; EFFECTIVE MOISTURE DIFFUSIVITY; EPA-DHA; THIOBARBITURIC ACID VALUES; TOCOPHEROL;

PHYSICAL PROPERTIES; UNSATURATED FATTY ACIDS;

DRYING;

ANISIDINE; ASTAXANTHIN; DIANISIDINE; DOCOSAHEXAENOIC ACID; ICOSAPENTAENOIC ACID; PALMITIC ACID; THIOBARBITURIC ACID; TOCOPHEROL; UNCLASSIFIED DRUG;

AIR DRYING; ARTICLE; CHEMICAL PROCEDURES; GLYCATION; LIPID OXIDATION; SALMON; TEMPERATURE SENSITIVITY;

ANIMALS; COLOR; DESICCATION; FOOD PRESERVATION; KINETICS; MEAT; PALMITIC ACID; SALMO SALAR; SEAFOOD; TEMPERATURE; TOCOPHEROLS; WATER;

SALMO SALAR;

EID: 84875960957     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.037     Document Type: Article

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