Eects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar)
The changes in microstructure and texture during smoking of fresh and frozen/thawed Atlantic salmon was studied in fish from three dierent origins; ocean-ranched Atlantic salmon (Salmo salar) from Iceland and two groups of farmed Atlantic salmon from northern and western Norway. The muscle fibers fr...
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ftciteseerx:oai:CiteSeerX.psu:10.1.1.607.873 2023-05-15T15:28:49+02:00 Eects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar) Sjofn Sigurgisladottir A Helga Ingvarsdottir A Ole J. Torrissen B Mireille Cardinal C Hannes Hafsteinsson The Pennsylvania State University CiteSeerX Archives 2000 application/pdf http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.607.873 http://www.matis.is/media/utgafa/visindagreinar/Sjofn_2000_Effects_of_freezing.pdf en eng http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.607.873 http://www.matis.is/media/utgafa/visindagreinar/Sjofn_2000_Effects_of_freezing.pdf Metadata may be used without restrictions as long as the oai identifier remains attached to it. http://www.matis.is/media/utgafa/visindagreinar/Sjofn_2000_Effects_of_freezing.pdf Salmon Freezing Smoking microstructure Shear force text 2000 ftciteseerx 2016-01-08T14:21:03Z The changes in microstructure and texture during smoking of fresh and frozen/thawed Atlantic salmon was studied in fish from three dierent origins; ocean-ranched Atlantic salmon (Salmo salar) from Iceland and two groups of farmed Atlantic salmon from northern and western Norway. The muscle fibers from the frozen and thawed fish shrank, and the extracellular space increased compared to the fresh muscle. The muscle fibers from salmon fillets with smaller fiber diameter shrank to a less extent than fibers from salmon material with a larger fiber diameter. After smoking the space between the fibers and the fiber shrinkage increased to a higher extent in the muscle from the salmon that were frozen prior to smoking than muscle smoked from fresh salmon. The initial cross-sectional area of the fibers was not found to be related to the yield during smoking. # 2000 Elsevier Science Ltd. All rights reserved. Text Atlantic salmon Iceland Salmo salar Unknown Norway |
institution |
Open Polar |
collection |
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op_collection_id |
ftciteseerx |
language |
English |
topic |
Salmon Freezing Smoking microstructure Shear force |
spellingShingle |
Salmon Freezing Smoking microstructure Shear force Sjofn Sigurgisladottir A Helga Ingvarsdottir A Ole J. Torrissen B Mireille Cardinal C Hannes Hafsteinsson Eects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar) |
topic_facet |
Salmon Freezing Smoking microstructure Shear force |
description |
The changes in microstructure and texture during smoking of fresh and frozen/thawed Atlantic salmon was studied in fish from three dierent origins; ocean-ranched Atlantic salmon (Salmo salar) from Iceland and two groups of farmed Atlantic salmon from northern and western Norway. The muscle fibers from the frozen and thawed fish shrank, and the extracellular space increased compared to the fresh muscle. The muscle fibers from salmon fillets with smaller fiber diameter shrank to a less extent than fibers from salmon material with a larger fiber diameter. After smoking the space between the fibers and the fiber shrinkage increased to a higher extent in the muscle from the salmon that were frozen prior to smoking than muscle smoked from fresh salmon. The initial cross-sectional area of the fibers was not found to be related to the yield during smoking. # 2000 Elsevier Science Ltd. All rights reserved. |
author2 |
The Pennsylvania State University CiteSeerX Archives |
format |
Text |
author |
Sjofn Sigurgisladottir A Helga Ingvarsdottir A Ole J. Torrissen B Mireille Cardinal C Hannes Hafsteinsson |
author_facet |
Sjofn Sigurgisladottir A Helga Ingvarsdottir A Ole J. Torrissen B Mireille Cardinal C Hannes Hafsteinsson |
author_sort |
Sjofn Sigurgisladottir A |
title |
Eects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar) |
title_short |
Eects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar) |
title_full |
Eects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar) |
title_fullStr |
Eects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar) |
title_full_unstemmed |
Eects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar) |
title_sort |
eects of freezing/thawing on the microstructure and the texture of smoked atlantic salmon (salmo salar) |
publishDate |
2000 |
url |
http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.607.873 http://www.matis.is/media/utgafa/visindagreinar/Sjofn_2000_Effects_of_freezing.pdf |
geographic |
Norway |
geographic_facet |
Norway |
genre |
Atlantic salmon Iceland Salmo salar |
genre_facet |
Atlantic salmon Iceland Salmo salar |
op_source |
http://www.matis.is/media/utgafa/visindagreinar/Sjofn_2000_Effects_of_freezing.pdf |
op_relation |
http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.607.873 http://www.matis.is/media/utgafa/visindagreinar/Sjofn_2000_Effects_of_freezing.pdf |
op_rights |
Metadata may be used without restrictions as long as the oai identifier remains attached to it. |
_version_ |
1766359162714849280 |