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- Roth, Bjorn; Øines, Sigurd; Rotabakk, Bjørn Tore; Birkeland, Sveinung
- European food research & technology 2008 v.227 no.2 pp. 571-577
- electrical treatment, etc ; Salmo salar; aluminum foil; animal experimentation; color; drip loss; electricity; fillet quality; fillets; food research; ice; muscle contraction; muscles; pH; salmon; slicing; t-test; texture; Show all 18 Subjects
- ... In order to reveal what role anaerobe muscle activity has on the fillet quality in Atlantic salmon (Salmo salar), 18 rested fish were killed on site and immediately filleted. One fillet was used as control group while the other was electrically exercised using 10 V, 5 Hz pDC for 3 min. Fillet weight and muscle pH was measured before the fillets were wrapped in aluminum foil and stored on ice. Afte ...
- Elez-Martínez, Pedro; Soliva-Fortuny, Robert C.; Martín-Belloso, Olga
- European food research & technology 2006 v.222 no.3-4 pp. 321-329
- electrical treatment, etc ; orange juice; pasteurization; food processing; pulsed electric fields; food microbiology; food contamination; microbial contamination; food storage; cold storage; shelf life; pectinesterase; enzyme activity; peroxidase; enzyme inactivation; color; pH; acidity; brix; ascorbic acid; nutritive value; antioxidant activity; Show all 22 Subjects
- ... The effects of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1,000 μs; bipolar 4-μs pulses at 200 Hz) on the microbial shelf life and quality-related parameters of orange juice were investigated during storage at 4 and 22 °C and compared to traditional heat pasteurization (90 °C for 1 min) and an unprocessed juice. HIPEF treatment ensured the microbiological stability of o ...