121 related articles for article (PubMed ID: 21663325)
1. Effects of storage atmosphere and heme state on the color and visible reflectance spectra of salmon ( Salmo salar ) fillets.
Ottestad S; Sørheim O; Heia K; Skaret J; Wold JP
J Agric Food Chem; 2011 Jul; 59(14):7825-31. PubMed ID: 21663325
[TBL] [Abstract][Full Text] [Related]
2. Spectral changes of Atlantic salmon ( Salmo salar L.) muscle during cold storage as affected by the oxidation state of heme.
Sone I; Olsen RL; Heia K
J Agric Food Chem; 2012 Sep; 60(38):9719-26. PubMed ID: 22954160
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. 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]
6. Inclusion of Palmaria palmata (red seaweed) in Atlantic salmon diets: effects on the quality, shelf-life parameters and sensory properties of fresh and cooked salmon fillets.
Moroney NC; Wan AH; Soler-Vila A; FitzGerald RD; Johnson MP; Kerry JP
J Sci Food Agric; 2015 Mar; 95(5):897-905. PubMed ID: 24852938
[TBL] [Abstract][Full Text] [Related]
7. Visible/near-infrared spectroscopy detects autolytic changes during storage of Atlantic salmon (Salmo salar L.).
Sone I; Olsen RL; Dahl R; Heia K
J Food Sci; 2011 Apr; 76(3):S203-9. PubMed ID: 21535861
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Determination of shelf life of sous vide salmon (Salmo salard) based on sensory attributes.
Díaz P; Nieto G; Bañón S; Garrido MD
J Food Sci; 2009 Oct; 74(8):S371-6. PubMed ID: 19799682
[TBL] [Abstract][Full Text] [Related]
10. Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets.
Bastías JM; Balladares P; Acuña S; Quevedo R; Muñoz O
PLoS One; 2017; 12(7):e0180993. PubMed ID: 28686742
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Molecular effects of high-pressure processing on food studied by resonance Raman.
Tintchev F; Wackerbarth H; Kuhlmann U; Toepfl S; Knorr D; Hildebrandt P; Heinz V
Ann N Y Acad Sci; 2010 Feb; 1189():34-42. PubMed ID: 20233366
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets.
Ortiz J; Lemus-Mondaca R; Vega-Gálvez A; Ah-Hen K; Puente-Diaz L; Zura-Bravo L; Aubourg S
Food Chem; 2013 Aug; 139(1-4):162-9. PubMed ID: 23561093
[TBL] [Abstract][Full Text] [Related]
16. 1H-HRMAS NMR study of smoked Atlantic salmon (Salmo salar).
Castejón D; Villa P; Calvo MM; Santa-María G; Herraiz M; Herrera A
Magn Reson Chem; 2010 Sep; 48(9):693-703. PubMed ID: 20641130
[TBL] [Abstract][Full Text] [Related]
17. Carotenoid and lipid content in muscle of Atlantic salmon, Salmo salar, transferred to seawater as 0+ or 1+ smolts.
Ytrestøyl T; Coral-Hinostroza G; Hatlen B; Robb DH; Bjerkeng B
Comp Biochem Physiol B Biochem Mol Biol; 2004 May; 138(1):29-40. PubMed ID: 15142534
[TBL] [Abstract][Full Text] [Related]
18. The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon fillets.
Hansen AÅ; Rødbotten M; Eie T; Lea P; Rudi K; Mørkøre T
J Food Sci; 2012 Jan; 77(1):S84-90. PubMed ID: 22260135
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets.
Chan SS; Roth B; Jessen F; Løvdal T; Jakobsen AN; Lerfall J
Sci Rep; 2020 Oct; 10(1):17160. PubMed ID: 33051493
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]