A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging

Author:

Cropotova Janna,Mozuraityte Revilija,Standal Inger Beate,Rustad Turid

Funder

JPI

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference44 articles.

1. Fluorescence of muscle and connective tissue from cod and salmon;Andersen;Journal of Agricultural and Food Chemistry,2003

2. Sous vide cooking: A review;Baldwin;International Journal of Gastronomy and Food Science,2012

3. Food chemistry;Belitz,2009

4. Thermal denaturation studies of collagen by microthermal analysis and atomic force microscopy;Bozec;Biophysical Journal,2011

5. Muscle fiber–connective tissue junctions in the fish blue grenadier (Macruronus novaezelandiae). A scanning electron microscope study;Bremner;Journal of Food Science,1985

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