Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar)

On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

Gerald Offer, John Trinick · Meat Science · 1983 · 898 citations

Agriculture, Biochemistry, Food Science +6

The effects of freezing on flesh proteins

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

Agriculture, Biochemistry, Food Science +13

Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon

Lisbeth Truelstrup Hansen, Tom Gill, Hans Henrik Hussa · Food Research International · 1995 · 168 citations

Agriculture, Food Science, Food Chemistry +15

Textural Properties of Raw Salmon Fillets as Related to Sampling Method

Sjöfn Sigurgísladóttir, Hannes Hafsteinsson, Ásbjörn Jónsson et al. · Journal of Food Science · 1999 · 159 citations

Agriculture, Fisheries, Zoology +10

Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets

Sjöfn Sigurgísladóttir, Margret S. Sigurdardottir, Ole Torrissen et al. · Food Research International · 2000 · 134 citations

Agriculture, Fisheries, Food Science +8