Fractal Analysis of Ice Crystals in Frozen Fish Meat

Author:

HAGIWARA Tomoaki1,HAYASHI Rei1,SUZUKI Toru1,TAKAI Rikuo1

Affiliation:

1. Department of Food Science and Technology, Tokyo University of Fisheries

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Reference38 articles.

1. 1) R. M. Reeve; Relationships of histological structure to texture of fresh and processed fruits and vegetables. J. Texture Studies, 1, 247-284 (1970) .

2. 2) A. E. Bevilacqua, N. E. Zaritzky, A. Calvelo; A. Histological measurements of ice in frozen beef. J. Food Technol., 14, 237-251 (1979) .

3. 3) O. R. Fennema, “Low-temperature Preservation of Foods and Living Matter”, O. R. Fennema, W. D. Powrie, E. H. Marth eds., Marcel Dekker, Inc., 1973, p.150-239.

4. 4) A. E. Bevilacqua, N. E. Zaritzky; Ice recrystallization in frozen beef. J. Food Sci., 47, 1410-1414 (1982) .

5. 5) M. N. Martino, N. E. Zaritzky; Ice crystal size modifications during frozen beef Storage. J. Food Sci., 53, 1631-1637, 1649 (1988) .

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