Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares)

Journal of Food Engineering

Volumn 156, Issue , 2015, Pages 39-44

  Mousakhani Ganjeh, Alireza ^a   Hamdami, Nasser ^a   Soltanizadeh, Nafiseh ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

High voltage electric field (HVEF); Protein solubility; Thawing; Thawing rate; Tuna cubes

Indexed keywords

ELECTRIC FIELDS; FISH; GEOMETRY; PROTEINS; QUALITY CONTROL; SOLUBILITY;

APPLIED VOLTAGES; CONTROL SAMPLES; CONVENTIONAL METHODS; DIFFERENT VOLTAGES; HIGH VOLTAGE ELECTRIC FIELD; PROTEIN SOLUBILITY; THAWING RATES; TUNA CUBES;

THAWING;

SCOMBRIDAE; THUNNUS ALBACARES;

EID: 84925064766     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.02.004     Document Type: Article

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