Water holding properties of Atlantic salmon-Reference-Cited by-同舟云学术

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Water holding properties of Atlantic salmon

Published:2021-12-06 Issue:1 Volume:21 Page:477-498
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Chan Sherry Stephanie¹^ORCID,Roth Bjørn²,Jessen Flemming³,Jakobsen Anita Nordeng¹^ORCID,Lerfall Jørgen¹^ORCID

Affiliation:

1. Department of Biotechnology and Food Science Norwegian University of Science and Technology (NTNU) Trondheim Norway

2. Department of Processing Technology Nofima AS Stavanger Norway

3. National Food Institute Technical University of Denmark Kgs. Lyngby Denmark

Funder

Norges Teknisk-Naturvitenskapelige Universitet

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12871

Reference159 articles.

1. Physiochemical and Microbiological Quality of Lightly Processed Salmon ( Salmo salar L .) Stored Under Modified Atmosphere

2. On the Relation Between Water Pools and Water Holding Capacity in Cod Muscle

3. Prediction of water holding capacity and pH in porcine longissimus lumborum using Raman spectroscopy

4. Predicting post-mortem meat quality in porcine longissimus lumborum using Raman, near infrared and fluorescence spectroscopy

5. Water properties and salt uptake in Atlantic salmon fillets as affected by ante-mortem stress, rigor mortis, and brine salting: A low-field 1H NMR and 1H/23Na MRI study

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