Akse, Leif; Birkeland, Sveinung; Heia, Karsten; Tobiassen, Torbjørn I; Martinsen, Gustav

Publication details

Publisher: Nofima AS

Issue: 12/2010

Number of pages: 27

International Standard Numbers:
Printed: 978-82-7251-761-7

Open Access: green

Links:
FULLTEKST
ARKIV

The experiments document how slaughtering stress (high/low) and bleeding (good/poor) affects the loss of astaxanthine, colour and oxidation during pre- and post- rigor processing and chilled storage of smoked Atlantic salmon fillets.