Kinetics of protein and textural changes in Atlantic salmon under frozen storage

Food Chemistry

Volumn 182, Issue , 2015, Pages 120-127

  Aguilera Barraza, Fabián Alberto ^a   León, Roberto Agustín Quevedo ^a   Álvarez, Patricia Ximena López ^a  

^a UNIVERSIDAD DE LOS LAGOS   (Chile)

Author keywords

Frozen storage; Kinetics; Mathematical modeling; Protein and textural changes; Salmo salar; Weibull model

Indexed keywords

CHEMICAL MODIFICATION; ENZYME KINETICS; HARDNESS; KINETICS; MATHEMATICAL MODELS; NITROGEN; PROTEINS; REACTION RATES;

FROZEN STORAGE; FUNCTIONAL PROPERTIES; SALMO SALAR; SALT-SOLUBLE PROTEINS; TEMPERATURE DEPENDENT; TEXTURAL CHANGES; TOTAL VOLATILE BASIC NITROGENS; WEIBULL MODELS;

FOOD STORAGE;

FISH PROTEIN; NITROGEN; PROTEIN; SALT SOLUBLE PROTEIN; UNCLASSIFIED DRUG;

ADHESION; ARTICLE; ATLANTIC SALMON; CARP; CHEMICAL ANALYSIS; CHEWINESS; EPINEPHELUS COIOIDES; FOOD FREEZING; FOOD STORAGE; FOOD TEXTURE; GUMMINESS; HARDNESS; KINETICS; LITOPENAEUS VANNAMEI; NONHUMAN; PROTEIN DENATURATION; SEA FOOD; STORAGE TEMPERATURE; ANIMAL; FREEZING; IMMUNOLOGY; SALMO SALAR; TEMPERATURE; THEORETICAL MODEL;

SALMO SALAR;

ANIMALS; FISH PROTEINS; FOOD STORAGE; FREEZING; KINETICS; MODELS, THEORETICAL; SALMO SALAR; TEMPERATURE;

EID: 84924585048     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.055     Document Type: Article

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