Superchilling of rested Atlantic salmon: Different chilling strategies and effects on fish and fillet quality

► Rested Atlantic salmon are superchilled in seawater slurry, or traditionally in ice, immediately after killing. ► Chilling in slurry is more rapid than in ice, although fish quality is nevertheless similar when the fish are presented in the market. ► Superchilling of salmon is not advantageous unl...

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Veröffentlicht in:	Food chemistry 2011-08, Vol.127 (4), p.1427-1437
Hauptverfasser:	Erikson, U., Misimi, E., Gallart-Jornet, L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Atlantic salmon Biological and medical sciences Chilling strategy Fish and seafood industries Fish quality Food industries Fundamental and applied biological sciences. Psychology Marine Rested harvest Salmo salar Slurry ice Superchilling
Online-Zugang:	Volltext
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