Publikasjon
Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel
https://www.sintef.no/publikasjoner/publikasjon/?pubid=1887432
Quality changes in Atlantic mackerel fillets during superchilled, chilled and frozen storage focusing on lipid quality, colour and changes in low molecular weight metabolites relevant for quality and safety were studied. Low formation of oxidation products was observed in chilled (up to 7 days...
The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage. The mackerel fillets were exposed to sous-vide treatment at 60, 75, and 90°C for...