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Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method

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Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method

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Fernández Segovia, I.; Fuentes López, A.; Aliño Alfaro, M.; Masot Peris, R.; Alcañiz Fillol, M.; Barat Baviera, JM. (2012). Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method. Journal of Food Engineering. 113(2):210-216. https://doi.org/10.1016/j.jfoodeng.2012.06.003

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Title: Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method
Author: Fernández Segovia, Isabel Fuentes López, Ana Aliño Alfaro, Marta Masot Peris, Rafael Alcañiz Fillol, Miguel Barat Baviera, José Manuel
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería del Diseño - Escola Tècnica Superior d'Enginyeria del Disseny
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] Abstract The aim of this study was to evaluate a rapid low-cost system based on impedance spectroscopy as an alternative method to differentiate between fresh and frozen-thawed salmon. Samples of fresh salmon and ...[+]
Subjects: Freezing , Impedance spectroscopy , Microbial counts , Physico-chemical parameters , Salmon , Alternative methods , Basic nitrogen , Freezing cycles , Freezing process , Frozen sample , Frozen storage , Low-cost systems , Microbial count , Physicochemical parameters , Salmo salar , Storage time , Water holding capacity , Fish , Thawing
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2012.06.003
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.jfoodeng.2012.06.003
Project ID:
info:eu-repo/grantAgreement/GVA//GV%2F2011%2F098/
info:eu-repo/grantAgreement/MICINN//MAT2009-14564-C04-02/ES/Aproximacion Al Biomimetismo Usando Lenguas Electronicas Y Narices Para La Deteccion De Explosivos Y Agentes Nerviosos/
Thanks:
The authors gratefully acknowledge that the experiment reported here was financially supported by the Generalitat Valenciana (GV/2011/098) and by the Spanish Government (MAT2009-14564-C04-02). A. Fuentes would like to thank ...[+]
Type: Artículo

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