Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ice storage.

Erikson, U; Misimi, E

Erikson, U; Misimi, E.

Affiliation

Erikson U; SINTEF Fisheries and Aquaculture, N-7465 Trondheim, Norway. ulf.erikson@sintef.no

J Food Sci ; 73(2): C50-9, 2008 Mar.

Article in En | MEDLINE | ID: mdl-18298716

Subject(s)

Food Handling/methods; Pigmentation/physiology; Rigor Mortis/veterinary; Salmo salar; Seafood/standards; Animals; Food Technology; Food-Processing Industry/methods; Glycolysis; Hydrogen-Ion Concentration; Ice; Rigor Mortis/physiopathology; Salmo salar/physiology; Temperature; Time Factors

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Rigor Mortis / Pigmentation / Seafood / Salmo salar / Food Handling Limits: Animals Language: En Journal: J Food Sci Year: 2008 Document type: Article Affiliation country: Norway

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