Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1979-9.pdf
Reference36 articles.
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2. Ando M, Nakamura H, Harada R, Yamane A (2004) Effect of super chilling storage on maintenance of freshness of Kuruma Prawn. J Food Sci Technol Res 10:25–31. doi: 10.3136/fstr.10.25
3. Bahuaud D, Mørkøre T, Langsrud Ø, Sinnes K, Veiseth E, Ofstad R, Thomasse MS (2008) Effects of −1.5 oC superchilling on quality of Atlantic salmon (Salmo salar) pre-rigor fillets: Cathepsin activity, muscle histology, texture and liquid leakage. Food Chem 111:329–339. doi: 10.1016/j.foodchem.2008.03.075
4. Bao HND, Arason S, Thórarinsdóttir KA (2007) Effects of dry ice and superchilling on quality and shelf life of Arctic charr (Salvelinus alpinus) fillets. Int J Food Eng 3:1–27. doi: 10.2202/1556-3758.1093
5. Beaufort A, Cardinal M, Le-Bail A, Midelet-Bourdin G (2009) The effects of superchilled storage at −2 oC on the microbiological and organoleptic properties of cold-smoked salmon before retail display. Int J Refrig 32(7):1850–1857. doi: 10.1016/j.ijrefrig.2009.07.001
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