These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
338 related articles for article (PubMed ID: 18298716)
1. Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ice storage. Erikson U; Misimi E J Food Sci; 2008 Mar; 73(2):C50-9. PubMed ID: 18298716 [TBL] [Abstract][Full Text] [Related]
2. Computer vision-based evaluation of pre- and postrigor changes in size and shape of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar) fillets during rigor mortis and ice storage: effects of perimortem handling stress. Misimi E; Erikson U; Digre H; Skavhaug A; Mathiassen JR J Food Sci; 2008 Mar; 73(2):E57-68. PubMed ID: 18298727 [TBL] [Abstract][Full Text] [Related]
3. Computer vision-based sorting of Atlantic salmon (Salmo salar) fillets according to their color level. Misimi E; Mathiassen JR; Erikson U J Food Sci; 2007 Jan; 72(1):S030-5. PubMed ID: 17995894 [TBL] [Abstract][Full Text] [Related]
4. Injection-salting of pre rigor fillets of Atlantic salmon (Salmo salar). Birkeland S; Akse L; Joensen S; Tobiassen T; Skåra T J Food Sci; 2007 Jan; 72(1):E029-35. PubMed ID: 17995882 [TBL] [Abstract][Full Text] [Related]
5. Accelerated recovery of Atlantic salmon (Salmo salar) from effects of crowding by swimming. Veiseth E; Fjaera SO; Bjerkeng B; Skjervold PO Comp Biochem Physiol B Biochem Mol Biol; 2006 Jul; 144(3):351-8. PubMed ID: 16714131 [TBL] [Abstract][Full Text] [Related]
6. Injection-salting and cold-smoking of farmed atlantic cod (Gadus morhua L.) and Atlantic salmon (Salmo salar L.) at different stages of Rigor Mortis: effect on physical properties. Akse L; Birkeland S; Tobiassen T; Joensen S; Larsen R J Food Sci; 2008 Oct; 73(8):E378-82. PubMed ID: 19019109 [TBL] [Abstract][Full Text] [Related]
7. Muscle pH, rigor mortis and blood variables in Atlantic salmon transported in two types of well-boat. Gatica MC; Monti GE; Knowles TG; Gallo CB Vet Rec; 2010 Jan; 166(2):45-50. PubMed ID: 20064978 [TBL] [Abstract][Full Text] [Related]
8. Effects of perimortem stress on farmed Atlantic cod product quality: a baseline study. Erikson U; Digre H; Misimi E J Food Sci; 2011 May; 76(4):S251-61. PubMed ID: 22417370 [TBL] [Abstract][Full Text] [Related]
9. Muscle temperature at the point of filleting--Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon. Lerfall J; Rotabakk BT Food Sci Technol Int; 2016 Mar; 22(2):153-63. PubMed ID: 25791090 [TBL] [Abstract][Full Text] [Related]
10. Double freezing of cod fillets: influence on sensory, physical and chemical attributes of battered and breaded fillet portions. Schubring R Nahrung; 2002 Aug; 46(4):227-32. PubMed ID: 12224415 [TBL] [Abstract][Full Text] [Related]
11. Carbon monoxide stunning of Atlantic salmon (Salmo salar L.) modifies rigor mortis and sensory traits as revealed by NIRS and other instruments. Concollato A; Parisi G; Masoero G; Romvàri R; Olsen RE; Dalle Zotte A J Sci Food Agric; 2016 Aug; 96(10):3524-35. PubMed ID: 26593982 [TBL] [Abstract][Full Text] [Related]
12. Rested and stressed farmed Atlantic cod (Gadus morhua) chilled in ice or slurry and effects on quality. Digre H; Erikson U; Aursand IG; Gallart-Jornet L; Misimi E; Rustad T J Food Sci; 2011; 76(1):S89-100. PubMed ID: 21535722 [TBL] [Abstract][Full Text] [Related]
13. Effects of freezing and thawing processes on the quality of Atlantic salmon (Salmo salar) fillets. Alizadeh E; Chapleau N; de Lamballerie M; Lebail A J Food Sci; 2007 Jun; 72(5):E279-84. PubMed ID: 17995727 [TBL] [Abstract][Full Text] [Related]
14. Study of the quality characteristics in cold-smoked salmon (Salmo salar) originating from pre- or post-rigor raw material. Birkeland S; Akse L J Food Sci; 2010; 75(9):E580-7. PubMed ID: 21535592 [TBL] [Abstract][Full Text] [Related]
15. Seasonal variations in skin pigmentation and flesh quality of Atlantic salmon ( Salmo salar L.): implications for quality management. Leclercq E; Dick JR; Taylor JF; Bell JG; Hunter D; Migaud H J Agric Food Chem; 2010 Jun; 58(11):7036-45. PubMed ID: 20433141 [TBL] [Abstract][Full Text] [Related]
16. Carbon monoxide treatments to impart and retain muscle color in tilapia fillets. Mantilla D; Kristinsson HG; Balaban MO; Otwell WS; Chapman FA; Raghavan S J Food Sci; 2008 Jun; 73(5):C390-9. PubMed ID: 18576984 [TBL] [Abstract][Full Text] [Related]
17. Effect of different stunning methods on rigor mortis, shape, energetic status and physical characteristics of Salmo carpio fillets. Pulcini D; Pulido-Rodríguez LF; de Medeiros ACL; Faccenda F; Martini A; Martinoli M; Tonachella N; Secci G; Parisi G J Sci Food Agric; 2023 Mar; 103(4):2037-2046. PubMed ID: 36399051 [TBL] [Abstract][Full Text] [Related]
18. Quality grading of Atlantic salmon (Salmo salar) by computer vision. Misimi E; Erikson U; Skavhaug A J Food Sci; 2008 Jun; 73(5):E211-7. PubMed ID: 18576993 [TBL] [Abstract][Full Text] [Related]
19. Relationship between muscle pH and flesh color of Atlantic halibut. Roth B; Foss A; Imsland AK J Food Sci; 2009 Apr; 74(3):S123-5. PubMed ID: 19397732 [TBL] [Abstract][Full Text] [Related]
20. Effect of blood removal protocol and superchilling on quality parameters of prerigor filleted farmed Atlantic cod (Gadus morhua). Rotabakk BT; Bleie H; Stien LH; Roth B J Food Sci; 2014 May; 79(5):E881-6. PubMed ID: 24690034 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]