Browsing Publikasjoner fra CRIStin by Subject "quality parameters"
Now showing items 1-2 of 2
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Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel
(Peer reviewed; Journal article, 2021) -
Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus) fillets – changes in texture, drip loss, protein solubility and oxidation
(Journal article; Peer reviewed, 2019-02-25)Changes in quality characteristics in relation to protease activity and protein oxidation in chilled, superchilled and frozen mackerel fillets during storage were studied. The solubility of sarcoplasmic proteins was quite ...