Pre-rigor filleting and brining of farmed cod: Influence on quality and storage stability

Author:

Esaiassen Margrethe,Dahl Reidun,Eilertsen Guro,Gundersen Bjørn,Sivertsvik Morten

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Akse, L., Joensen, S., Tobiassen, T., & Skøtt, P. (2006). Temperature control when producing fresh fillets. Report 23/2006, ISBN-13 978-82-7251-599-6. Tromsø, Norway: Norwegian Institute of Fisheries and Aquaculture Research [in Norwegian].

2. Chemical composition and postmortem changes in soft textured muscle from intensely feeding Atlantic cod (Gadus morhua L.);Ang;Journal of Food Biochemistry,1985

3. Optimal temperature for growth and feed conversion of immature cod (Gadus morhua L.);Bjornsson;ICES Journal of Marine Science,2001

4. Correlated changes in skeletal muscle connective tissue and flesh texture during starvation and re-feeding in brown trout (Salmo trutta) reared in seawater;Bugeon;Journal of the Science of Food and Agriculture,2004

5. Conductance method for quantitative determination of Photobacterium phosphoreum in fish products;Dalgaard;Journal of Applied Bacteriology,1996

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