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
Issue : 10
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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