Browsing by Subject "Chilling"
Now showing items 1-5 of 5
-
Changes in Sensory and Physical Parameters in Chill-Stored Farmed Coho Salmon (Oncorhynchus kisutch) (Taylor & Francis, 2016)This work focuses on changes in sensory and physical properties of coho salmon (Oncorhynchus kisutch) during chilled storage (24 days). A marked change (p < 0.05) in the results of sensory analysis was found in the flesh ...
-
(2008)Whole, farmed Coho salmon (Oncorhynchus kisutch) were sacrificed in slurry ice (-1.5 °C) then stored in this medium for further processing after 0, 5 and 9 days. They were cooked whole and the flesh was evaluated by sensory, ...
-
Effect of high-pressure treatment on microbial activity and lipid oxidation in chilled coho salmon (Wiley InterScience, 2010)This work studies the effect of a previous hydrostatic high-pressure (HHP) treatment on chilled farmed coho salmon (Oncorhynchus kisutch). Three different HHP conditions were applied (135 MPa-30 s, 170 MPa-30 s, and 200 ...
-
(WILEY-V C H VERLAG GMBH, 2008-12)The flow ice system including ozone (OFI condition) was tested for slaughtering and storage (up to 16 days) of farmed rainbow trout (Oncorhynchus mykiss). Lipid damage analyses were carried out and compared to sensory ...
-
(Springer, 2016)Bifurcaria bifurcata is a widely extended brown macroalga, whose antimicrobial and antioxidant properties have previously been described. In this study, ethanolic extracts of B. bifurcata were included in the icing medium ...