Changes in water-holding capacity of halibut muscle during cold storage
By G. Olsson, R. Ofstad, Jørgen B. Lødemel, R. L. Olsen. 2003
83 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Cell Biology, Food Science
View Paper: https://www.semanticscholar.org/paper/92be8aa0bec82c2ac54934f163ab852b88b533d8
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In Animal Science and Zoology
In Food Science
Citations in the corpus
- Deterioration and shelf-life extension of fish and fishery products by modified atmosphere packaging (2011, background): “An increase in surface hydrophobicity reflects the loss water holding capacity of muscles, leading to higher exudates in fish; a phenomenon which was observed in cod and haddock muscle kept in ice (Olsson et al., 2003).”