African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 816

Full Length Research Paper

Biochemical changes in superchilled storage of salmon (Salmo salar) fillets

Lilian Daniel Kaale
  • Lilian Daniel Kaale
  • Department of Food Science and Technology, University of Dar es Salaam, Dar es Salaam, Tanzania.
  • Google Scholar
Trude Johansen
  • Trude Johansen
  • Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway.
  • Google Scholar
Turid Rustad
  • Turid Rustad
  • Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491 Trondheim, Norway.
  • Google Scholar


  •  Received: 29 December 2017
  •  Accepted: 08 June 2018
  •  Published: 31 July 2018

References

 

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Kaale LD, Eikevik TM, Bardal T, Kjorsvik E (2013a). A study of the ice crystals in vacuum-packed salmon fillets (Salmon salar) during superchilling process and following storage. Journal of Food Engineering 115:20-25.
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Kaale LD, Eikevik TM, Bardal T, Kjorsvik E, Nordtvedt TS (2013b). The effect of cooling rates on the ice crystal growth in air-packed salmon fillets during superchilling and superchilled storage. International Journal Refrigerating 36:110-119.
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Kaale LD, Eikevik TM, Rustad T, Nordtvedt TS (2014). Changes in water holding capacity and drip loss of Atlantic salmon (Salmo salar) muscle during superchilled storage. LWT - Food Science and Technology 55(2):528-535.
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