Effects of Brine Salting with Regard to Raw Material Variation of Atlantic Salmon (Salmo salar) Muscle Investigated by Fourier Transform Infrared Microspectroscopy-Reference-Cited by-同舟云学术

Effects of Brine Salting with Regard to Raw Material Variation of Atlantic Salmon (Salmo salar) Muscle Investigated by Fourier Transform Infrared Microspectroscopy

Published:2008-06-10 Issue:13 Volume:56 Page:5129-5137
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Böcker Ulrike¹,Kohler Achim¹,Aursand Ida G.¹,Ofstad Ragni¹

Affiliation:

1. Centre for Biospectroscopy and Data Modelling, Matforsk AS, Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway, Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norway, CIGENE, Centre for Integrative Genetics, Norwegian University of Life Sciences, N-1432 Ås, Norway, Department of Mathematical Sciences and Technology (IMT), Norwegian University of Life Sciences, N-1432 Ås, Norway, SINTEF Fisheries and Aquaculture AS,...

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf703678z

Reference48 articles.

1. Post-mortem tenderisation of rainbow trout (Oncorhyncus Mykiss) muscle caused by gradual disintegration of the extracellular matrix structure

2. Microstructure and Physical Properties of Red Sea-Bream Muscles Stored as a Fillet and as a Round

3. Postmortem Changes of Cultivated Atlantic Salmon and Their Effects on Salt Uptake

4. Liquid Loss as Effected byPost mortem Ultrastructural Changes in Fish Muscle: Cod (Gadus morhua L) and Salmon (Salmo salar)

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