Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin

Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar)

(2020) Sherry Stephanie Chan et al.   AQUACULTURE

A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

(2020) Sherry Stephanie Chan et al.   Scientific Reports

Influence of Skin Packaging on Raw Beef Quality: A Review

(2018) S. Stella et al.   JOURNAL OF FOOD QUALITY

Current Practice and Innovations in Fish Packaging

(2018) Theofania N. Tsironi et al.   Journal of Aquatic Food Product Technology

Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days

(2018) Colin Fogarty et al.   FOOD MICROBIOLOGY

Effect of different periods of pre-slaughter stress on the quality of the Nile tilapia meat

(2016) Pedro Luiz de CASTRO et al.   Food Science and Technology

Contamination of salmon fillets and processing plants with spoilage bacteria

(2016) Trond Møretrø et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of different periods of pre-slaughter stress on the quality of the Nile tilapia meat

(2016) Pedro Luiz de CASTRO et al.   Food Science and Technology

Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage

(2015) Jørgen Lerfall et al.   FOOD CHEMISTRY

Vacuum skin packaging and its effect on selected properties of beef and pork meat

(2014) Josef Kameník et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Refrigerated or Superchilled Skin-Packed Sea Bream (Sparus aurata) Compared with Traditional Unpacked Storage on Ice with Regard to Physicochemical, Microbial and Sensory Attributes

(2014) Pere Duran-Montgé et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Crowding, pumping and stunning of Atlantic salmon, the subsequent effect on pH and rigor mortis

(2011) Bjorn Roth et al.   AQUACULTURE

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

(2011) U. Erikson et al.   FOOD CHEMISTRY

Vacuum skin pack of beef — A consumer friendly alternative

(2011) Åsa Lagerstedt et al.   MEAT SCIENCE

The combined effect of superchilling and modified atmosphere packaging using CO2emitter on quality during chilled storage of pre-rigor salmon fillets (Salmo salar)

(2009) Anlaug Ådland Hansen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Impact of starvation and handling stress on rigor development and quality of Atlantic salmon (Salmon salar L)

(2008) Turid Mørkøre et al.   AQUACULTURE

Shelf-life extension on fillets of Atlantic Salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging

(2008) K. Fernández et al.   FOOD CONTROL

Atlantic Salmon Skin and Fillet Color Changes Effected by Perimortem Handling Stress, Rigor Mortis, and Ice Storage

(2008) U. Erikson et al.   JOURNAL OF FOOD SCIENCE