dc.contributor.author | Erikson, Ulf Gøran | |
dc.contributor.author | Kjørsvik, Elin | |
dc.contributor.author | Bardal, Tora | |
dc.contributor.author | Digre, Hanne | |
dc.contributor.author | Schei, Marte | |
dc.contributor.author | Søreide, T. | |
dc.contributor.author | Aursand, Ida Grong | |
dc.date.accessioned | 2017-10-23T09:01:18Z | |
dc.date.available | 2017-10-23T09:01:18Z | |
dc.date.created | 2014-11-27T16:30:05Z | |
dc.date.issued | 2016 | |
dc.identifier.citation | Journal of Aquatic Food Product Technology. 2016, 25 (7), 1001-1020. | nb_NO |
dc.identifier.issn | 1049-8850 | |
dc.identifier.uri | http://hdl.handle.net/11250/2461408 | |
dc.description.abstract | Gutted Atlantic cod, packed in cartons, were frozen immediately after killing in a magnetic field (cell alive system). The results were compared with traditional air-blast freezing or by putting the cartons directly in a cold storage room (without forced convection of air). After frozen storage, external and fillet properties were compared. In spite of differences in freezing rates, only minor differences were found among treatments. The mechanism for the freezing of fish in the magnetic field, under the current conditions, appeared to be similar to that of traditional freezing methods. | nb_NO |
dc.language.iso | eng | nb_NO |
dc.publisher | Taylor & Francis | nb_NO |
dc.title | Quality of Atlantic Cod Frozen in Cell Alive System, Air-Blast, and Cold Storage Freezers | nb_NO |
dc.type | Journal article | nb_NO |
dc.type | Peer reviewed | nb_NO |
dc.description.version | acceptedVersion | nb_NO |
dc.source.pagenumber | 1001-1020 | nb_NO |
dc.source.volume | 25 | nb_NO |
dc.source.journal | Journal of Aquatic Food Product Technology | nb_NO |
dc.source.issue | 7 | nb_NO |
dc.identifier.doi | 10.1080/10498850.2015.1007542 | |
dc.identifier.cristin | 1178015 | |
dc.relation.project | Norges forskningsråd: 199447 | nb_NO |
dc.description.localcode | This is an Accepted Manuscript of an article published by Taylor & Francis Group in Journal of Aquatic Food Product Technology on 01/03/2016, available online: http://www.tandfonline.com/doi/full/10.1080/10498850.2015.1007542 | nb_NO |
cristin.unitcode | 194,66,10,0 | |
cristin.unitname | Institutt for biologi | |
cristin.ispublished | true | |
cristin.fulltext | postprint | |
cristin.qualitycode | 1 | |