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Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar)

Lilian Daniel Kaale1, Trygve Magne Eikevik2

  • 1Department of Chemical and Mining Engineering, University of Dar es Salaam (UDSM), P. O. Box 35131, Dar es Salaam, Tanzania ; Department of Energy and Process Engineering, Norwegian University of Science and Technology (NTNU), N-7491 Trondheim, Norway.

Journal of Food Science and Technology
|January 21, 2016
PubMed

Keywords:
CrystallizationProteinsSalmon fish (Salmo salar)Superchilled storage

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