| Autor: |
Hultmann, Lisbeth, Tobiassen, Torbjørn, Aas-Hansen, Øyvind, Phu, Tran Minh, Rustad, Turid |
| Předmět: |
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| Zdroj: |
Journal of Aquatic Food Product Technology; 2016, Vol. 25 Issue 4, p540-554, 15p |
| Abstrakt: |
In the present experiment, the characteristics of minimally handled, directly slaughtered farmed Atlantic cod were compared to cod subjected to 2 h preslaughter handling stress. The results strongly indicate that increasing the storage temperature from 0 to 5°C had a larger negative impact on the quality characteristics than the handling stress applied. Further, there may be interaction effects between handling, storage temperature, and storage time. [ABSTRACT FROM PUBLISHER] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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