Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets

• Published in: Food Chemistry
• Main Authors: Ortiz, Jaime, Lemus-Mondaca, Roberto, Vega-Gálvez, Antonio, Ah-Hen, Kong, Puente-Díaz, Luis, Zura-Bravo, Liliana, Aubourg, Santiago P.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier 2013
• Subjects: Atlantic salmon; Drying; Astaxanthin; Tocopherol; EPA–DHA; Physical properties; Browning; Salmo salar
• Online Access: http://hdl.handle.net/10261/73710; https://doi.org/10.1016/j.foodchem.2013.01.037

8 páginas, 2 tablas, 3 figuras In this work the drying kinetics of Atlantic salmon (Salmo salar L.) fillets and the influence of air drying temperature on colour, firmness and biochemical characteristics were studied. Experiments were conducted at 40, 50 and 60 °C. Effective moisture diffusivity inc...