A study of the ice crystal sizes of red muscle of pre-rigor Atlantic salmon (Salmo salar) fillets during superchilled storage

Autor:	Lilian Daniel Kaale, Trygve Magne Eikevik
Rok vydání:	2013
Předmět:	Crystallography Ice crystal size biology Ice crystals Chemistry Food science Salmo biology.organism_classification Pre rigor Food Science
Zdroj:	Journal of Food Engineering. 119:544-551
ISSN:	0260-8774
DOI:	10.1016/j.jfoodeng.2013.06.002
Popis:	Pre-rigor salmon fillets were superchilled in an impingement freezer and stored at −1.7 ± 0.3 °C for 29 days. The objective of this work was to study the ice crystal sizes in red muscle of pre-rigor salmon fillets that were partially frozen at fast (−30 °C, 227 W/m 2 K, 2.1 min) which is referred to as process F and slow (−20 °C, 153 W/m 2 K, 4.2 min) which is referred to as process S during superchilled storage. It was observed that the size of intracellular ice crystals in pre-rigor muscles at faster superchilling rate was significantly ( p p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9b81c14da2f096bdd332b44b43c166e9 https://doi.org/10.1016/j.jfoodeng.2013.06.002 Zobrazit plný text záznamu Full Text from ScienceDirect