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Published 2009

Read in Norwegian

Publication details

Journal : Journal of the Science of Food and Agriculture , vol. 89 , p. 1625–1633–9 , 2009

International Standard Numbers :
Printed : 0022-5142
Electronic : 1097-0010

Publication type : Academic article

Contributors : Hansen, Anlaug Ådland; Mørkøre, Turid; Rudi, Knut; Langsrud, Øyvind; Eie, Thomas

Issue : 10

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

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

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