$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

Changes in water holding capacity and drip loss of Atlantic salmon (Salmo salar) muscle during superchilled storage

LWT- Food science and technology, v.55 no.2, 2014년, pp.528 - 535  

Kaale, L.D. ,  Eikevik, T.M. ,  Rustad, T. ,  Nordtvedt, T.S.

Abstract AI-Helper 아이콘AI-Helper

Changes in water holding capacity and drip loss of Atlantic salmon (Salmo salar) fillets during superchilled storage were studied. Due to the significant differences in ice crystal sizes observed in our previous study, the liquid loss (LL) was analysed separately, at the surface and centre of the su...

주제어

참고문헌 (46)

  1. Innovation Food Science and Emerging Technologies Alizadeh 8 4 493 2007 10.1016/j.ifset.2006.12.003 Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets 

  2. Journal of Food Science and Technology Research Ando 10 1 25 2004 10.3136/fstr.10.25 Effect of super chilling storage on maintenance of freshness of kuruma prawn 

  3. Food Chemistry Bahuaud 111 329 2008 10.1016/j.foodchem.2008.03.075 Effects of −1.5°C superchilling on quality of Atlantic salmon (Salmo salar) pre-rigor fillets: cathepsin activity, muscle histology, texture and liquid leakage 

  4. International Journal of Food Engineering Bao 3 1 2007 10.2202/1556-3758.1093 Effects of dry ice and superchilling on quality and shelf life of Arctic charr (Salvelinus alpinus) fillets 

  5. International Journal of Refrigeration Beaufort 32 7 1850 2009 10.1016/j.ijrefrig.2009.07.001 The effects of superchilled storage at −2°C on the microbiological and organoleptic properties of cold-smoked salmon before retail display 

  6. Benjakul 283 2010 Physicochemical aspects of food engineering and processing Impacts of freezing and frozen storage on quality changes of seafoods 

  7. Journal of Food Science Bevilacqua 47 1410 1982 10.1111/j.1365-2621.1982.tb04950.x Ice recrystallization in frozen beef 

  8. Blond 2004 Handbook of frozen foods United State of America Principles of frozen storage 

  9. Innovative Food Science and Emerging Technologies Chevalier 1 193 2001 10.1016/S1466-8564(00)00024-2 Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus) evaluation of pressure shift freezing vs. air-blast freezing 

  10. Dincer 77 1997 Series in chemical and mechanical engineering: Heat transfer in food cooling application Food freezing 

  11. *Duun 2008 Superchilling of muscle food storage stability and quality aspects of salmon (Salmo salar), cod (Gadus morhua) and pork 

  12. Food Chemistry Duun 105 3 1067 2007 10.1016/j.foodchem.2007.05.020 Quality changes during superchilled storage of cod (Gadus morhua) fillets 

  13. Food Chemistry *Duun 106 1 122 2008 10.1016/j.foodchem.2007.05.051 Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C 

  14. Journal of Food Science Eide 47 2 347 1982 10.1111/j.1365-2621.1982.tb10078.x Minced fish production from capelin (Mallotus villosus) - a new method for gutting, skinning and removal of fat from small fatty fish species 

  15. Aquaculture Einen 212 129 2002 10.1016/S0044-8486(01)00874-2 Freezing of pre-rigor fillets of Atlantic salmon 

  16. Food Chemistry Erikson 127 4 1427 2011 10.1016/j.foodchem.2011.01.036 Superchilling of rested Atlantic salmon: different chilling strategies and effects on fish and fillet quality 

  17. European Food Research and Technology Fernandez 227 1367 2008 10.1007/s00217-008-0853-7 High-pressure shift freezing: recrystallization during storage 

  18. Food Chemistry Gallart-Jornet 103 1268 2007 10.1016/j.foodchem.2006.10.040 Effect of superchilled storage on the freshness and salting behavior of Atlantic salmon (Salmo salar) fillets 

  19. Journal of Agricultural and Food Chemistry Hagiwara 50 3085 2002 10.1021/jf011240g Fractal analysis of ice crystals in frozen food 

  20. Veterinary Quarterly den Hertog-Meischke 19 4 175 1997 10.1080/01652176.1997.9694767 The water-holding capacity of fresh meat 

  21. Huff-Lonergan 2002 Water-holding capacity of fresh 

  22. Meat Science Huff-Lonergan 71 194 2005 10.1016/j.meatsci.2005.04.022 Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes 

  23. Journal of Aquatic Food Product Technology Hultmann 11 3/4 105 2002 10.1300/J030v11n03_09 Textural changes during iced storage of salmon (Salmo salar) and cod (Gadus morhua) 

  24. Meat Science Irie 42 1 95 1996 10.1016/0309-1740(95)00009-7 Rapid method for determining water-holding capacity in meat using video image analysis and simple formulae 

  25. Journal of Food Engineering Kaale 114 2 242 2013 10.1016/j.jfoodeng.2012.08.003 A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage 

  26. Journal of Food Engineering *Kaale 115 1 20 2013 10.1016/j.jfoodeng.2012.09.014 A study of the ice crystals in vacuum-packed salmon fillets (Salmon salar) during superchilling process and following storage 

  27. International Journal of Refrigeration *Kaale 36 1 110 2013 10.1016/j.ijrefrig.2012.09.006 The effect of cooling rates on the ice crystal growth in air-packed salmon fillets during superchilling and superchilled storage 

  28. Journal of Aquatic Food Product Technology Kaale 2013 Modelling and simulation of food products in superchilling technology 

  29. Journal of Food Engineering *Kaale 107 2 141 2011 10.1016/j.jfoodeng.2011.06.004 Superchilling of food, a review 

  30. Food Control Kaale 31 2 491 2013 10.1016/j.foodcont.2012.11.047 Ice crystal development in pre-rigor Atlantic salmon fillets during superchilling process and following storage 

  31. Trend in Food Science and Technology Kiani 22 407 2011 10.1016/j.tifs.2011.04.011 Water crystallization and its importance to freezing of foods: a review 

  32. Meat Science Kristensen 58 17 2001 10.1016/S0309-1740(00)00125-X The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins 

  33. Meat Science Martino 50 303 1998 10.1016/S0309-1740(98)00038-2 Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods 

  34. Food Microstructure Martino 5 19 1986 Fixing conditions in the freeze substitution technique for light microscopy observation of frozen beef tissue 

  35. Journal of Food Science Martino 53 6 1631 1988 10.1111/j.1365-2621.1988.tb07802.x Ice crystal size modifications during frozen beef storage 

  36. Mittal 2005 Emerging technologies for food processing Pulsed electric field processing of liquid foods and beverage 

  37. Lebensmittel-Wissenschaft und -Technologie (LWT) Olsson 36 771 2003 10.1016/S0023-6438(03)00098-7 Changes in water holding capacity of halibut muscle during cold storage 

  38. Food Biophysics Petzold 4 378 2009 10.1007/s11483-009-9136-5 Ice morphology: fundamentals and technological applications in foods 

  39. Journal of Food Engineering Salvadori 54 2 133 2002 10.1016/S0260-8774(01)00198-4 Analysis of impingement freezers performance 

  40. Turkish Journal of Fisheries and Aquatic Sciences Shaviklo 10 333 2010 10.4194/trjfas.2010.0305 The influence of additives and frozen storage on functional properties and flow behaviour of fish protein isolated from Haddock (Melanogrammus aeglefinus) 

  41. Advances in Food Research Shenouda 26 275 1980 10.1016/S0065-2628(08)60320-1 Theories of protein denaturation during frozen storage of fish flesh 

  42. Smith 2011 Introduction to food process engineering 

  43. Procedia - Food Science Stevik 1 1265 2011 10.1016/j.profoo.2011.09.187 Industrial superchilling, a practical approach. 11th International congress on engineering and food (ICEF11) 

  44. Journal of Food Engineering Stevik 100 1 169 2010 10.1016/j.jfoodeng.2010.03.042 Ice fraction assessment by near-infrared spectroscopy enhancing automated superchilling process lines 

  45. Food Biophysics Syamaladevi 7 57 2012 10.1007/s11483-011-9243-y Understanding the influence of state/phase transitions on ice recrystallization in Atlantic salmon (Salmo salar) during frozen storage 

  46. Turkish Journal of Fisheries and Aquatic Sciences Turan 3 105 2003 Effects of glazing, packaging and phosphate treatments on drip loss in rainbow trout (Oncorhynchus mykiss W., 1792) during frozen storage 

관련 콘텐츠

저작권 관리 안내
섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로