Publikasjonsdetaljer
Tidsskrift: Journal of the Science of Food and Agriculture, vol. 89, p. 1625–1633–9, 2009
Utgave: 10
Internasjonale standardnumre:
Trykt: 0022-5142
Elektronisk: 1097-0010
Open Access: none
CONCLUSION: Combining short-term superchilling and MAP with a CO2 emitter prolonged the shelf-life of pre-rigor salmon fillets, which can improve sustainability throughout the value chain. The superchilling method needs to be optimized to avoid negative effects on texture and liquid loss. (C) 2009 Society of Chemical Industry