A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled at sub-zero temperatures in refrigerated seawater (RSW) were compared to traditional ice storage. Following the entire value chain, the whole salmon was further processed, and fillets were either chi...

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Detalles Bibliográficos
Autores principales: Chan, Sherry Stephanie, Roth, Bjørn, Jessen, Flemming, Løvdal, Trond, Jakobsen, Anita Nordeng, Lerfall, Jørgen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555898/
https://www.ncbi.nlm.nih.gov/pubmed/33051493
http://dx.doi.org/10.1038/s41598-020-73302-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555898/
https://www.ncbi.nlm.nih.gov/pubmed/33051493
http://dx.doi.org/10.1038/s41598-020-73302-x

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