Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method

• Published in: Journal of Food Engineering
• Main Authors: Fernández Segovia, Isabel, Fuentes López, Ana, Aliño Alfaro, Marta, Masot Peris, Rafael, Alcañiz Fillol, Miguel, Barat Baviera, José Manuel
• Other Authors: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería del Diseño - Escola Tècnica Superior d'Enginyeria del Disseny, Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural, Ministerio de Ciencia e Innovación, Generalitat Valenciana, Universitat Politècnica de València
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier 2012
• Subjects: Freezing; Impedance spectroscopy; Microbial counts; Physico-chemical parameters; Salmon; Alternative methods; Basic nitrogen; Freezing cycles; Freezing process; Frozen sample; Frozen storage; Low-cost systems; Microbial count; Physicochemical parameters; Salmo salar; Storage time; Water holding capacity; Fish; Thawing; TECNOLOGIA DE ALIMENTOS; TECNOLOGIA ELECTRONICA; Alfaro; Segovia
• Online Access: http://hdl.handle.net/10251/75476; https://doi.org/10.1016/j.jfoodeng.2012.06.003

[EN] Abstract The aim of this study was to evaluate a rapid low-cost system based on impedance spectroscopy as an alternative method to differentiate between fresh and frozen-thawed salmon. Samples of fresh salmon and others submitted to freezing at −18 °C or to 2 freezing cycles, kept in frozen sto...