Concepedia

Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

D. Bahuaud, Turid Mørkøre, Øyvind Langsrud, K. Sinnes, Ragni Ofstad, Magny S. Thomassen

Food Chemistry · 2008 · 153 citations · 32 references

DOI

Concepts

References

32

The effects of freezing on flesh proteins

I.M. Mackie · Food Reviews International · 1993 · 289 citations

, , +13

Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods

Miriam N. Martino, Laura Otero, P.D. Sanz et al. · Meat Science · 1998 · 219 citations

, , +15

Calpain and cathepsin activities in post mortem fish and meat muscles

Romuald Chéret, Christine Delbarre‐Ladrat, Véronique Verrez‐Bagnis · Food Chemistry · 2006 · 204 citations · Full text

, , +12

Quality changes during superchilled storage of cod (Gadus morhua) fillets

Anne Sissel Duun, Turid Rustad · Food Chemistry · 2007 · 181 citations

, , +12

Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C

Anne Sissel Duun, Turid Rustad · Food Chemistry · 2007 · 172 citations

, , +16