Optimisation of heat processing of farmed Atlantic cod (Gadus morhua) muscle with respect to cook loss, water holding capacity, color and texture

Skipnes, D; Johnsen, SO; Skara, Torstein; Sivertsvik, M; Lekang, O

doi:10.1080/10498850.2011.571808

Optimisation of heat processing of farmed Atlantic cod (Gadus morhua) muscle with respect to cook loss, water holding capacity, color and texture

Author:

Skipnes, D

Johnsen, SO ; Skara, Torstein ; Sivertsvik, M ; Lekang, O

Keywords:

Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, thermal processing, water loss, water holding capacity, cook loss, Atlantic cod, Gadus morhua, SALMON SALMO-SALAR, MOISTURE TRANSPORT, QUALITY CHANGES, SURIMI GELS, DENATURATION, PROTEINS, KINETICS, MEAT, 0908 Food Sciences, Food Science, 3006 Food sciences