Water and Salt Distribution in Atlantic Salmon (Salmo salar) Studied by Low-Field 1H NMR, 1H and 23Na MRI and Light Microscopy: Effects of Raw Material Quality and Brine Salting-Reference-Cited by-同舟云学术

Water and Salt Distribution in Atlantic Salmon (Salmo salar) Studied by Low-Field 1H NMR, 1H and 23Na MRI and Light Microscopy: Effects of Raw Material Quality and Brine Salting

Published:2008-12-17 Issue:1 Volume:57 Page:46-54
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Aursand Ida G.¹,Veliyulin Emil¹,Böcker Ulrike¹,Ofstad Ragni¹,Rustad Turid¹,Erikson Ulf¹

Affiliation:

1. SINTEF Fisheries and Aquaculture, Brattørkaia 17B, N-7465, Trondheim, Norway, Department of Biotechnology, Norwegian University of Science and Technology, Sem Saelandsv. 6/8, N-7491, Trondheim, Norway, and Matforsk AS, Nofima Food, Osloveien 1, N-1430, Ås, Norway

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf802158u

Reference51 articles.

1. Properties of salmon flesh from different locations on pre- and post-rigor fillets

2. Effects of pre-, in-, or post-rigor filleting of live chilled Atlantic salmon

3. Effects of pre-rigour filleting on quality aspects of Atlantic cod (Gadus morhua L.)

4. Salmon Fillet Texture is Determined by Myofiber-Myofiber and Myofiber-Myocommata Attachment

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