| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6392988 | Food Control | 2013 | 8 Pages |
Abstract
⺠The microstructure size in pre-rigor muscles of salmon was studied. ⺠We observed differences of the microstructure size in slow and fast superchilling rates. ⺠We observed differences of crystals between superchilling process and storage. ⺠Superchilling muscle foods in pre-rigor state can maintain the quality of foods.
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Food Science
Authors
Lilian Daniel Kaale, Trygve Magne Eikevik, Turid Rustad, Tom Ståle Nordtvedt, Tora Bardal, Elin Kjørsvik,