Relevance of season and nucleotide catabolism on changes in fillet quality during chilled storage of raw Atlantic salmon (Salmo salar L.)
- Author
- MØRKØRE, Turid1 ; RØDBOTTEN, Marit2 ; VOGT, Gjermund2 ; OLAV FJAERA, Svein3 4 ; KRISTIANSEN, Inger O1 ; MANSETH, Even3
[1] Nofima Marin AS, P.O. Box 5010, 1432 Ås, Norway
[2] Nofima Mat AS, Osloveien 1, 1430 Ås, Norway
[3] TINE FOU Center, P.O. Box 7, Kalbakken, 0901 Oslo, Norway
[4] Department of Mathematical Sciences and Technology, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway - Source
Food chemistry. 2010, Vol 119, Num 4, pp 1417-1425, 9 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- ATP Hypoxanthine IMP Inosine Sensory quality Shelf-life Texture
- Keyword (fr)
- ATP Catabolisme Conservation aliment Durée conservation Entreposage Hypoxanthine Inosine Nucléotide Qualité Saison Salmo salar Saumon Texture Pisces Poisson comestible Vertebrata
- Keyword (en)
- ATP Catabolism Food preservation Shelf life Warehousing Hypoxanthine Inosine Nucleotide Quality Season Salmo salar Salmon Texture Pisces Edible fish Vertebrata
- Keyword (es)
- ATP Catabolismo Conservación alimento Tiempo conservación Almacenamiento Hipoxantina Inosina Nucleótido Calidad Estación Salmo salar Salmón Textura Pisces Pescado comestible Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22280420
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2009.09.022 
https://dx.doi.org/10.1016/j.foodchem.2009.09.022
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