Development of a Method to Produce Freeze‐Dried Cubes from 3 Pacific Salmon Species

• Published in: Journal of Food Science
• Main Authors: Crapo, Charles, Oliveira, Alexandra C.M., Nguyen, Duy, Bechtel, Peter J., Fong, Quentin
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2010
• Subjects: Food Science; Pacific; Sockeye; Keta; Oncorhynchus gorbuscha; Alaska
• Online Access: http://dx.doi.org/10.1111/j.1750-3841.2010.01642.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2010.01642.x

Abstract: Freeze‐dried boneless skinless cubes of pink ( Oncorhynchus gorbuscha ), sockeye ( Oncorhynchus nerka) , and chum ( Oncorhynchus keta) salmon were prepared and physical properties evaluated. To minimize freeze‐drying time, the kinetics of dehydration and processing yields were investigated...