A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15°C) on raw material characteristics and storage quality.

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作者： Jørgen,Lerfall ^[1] ; Pål Rune,Hasli ^[2] ; Even Flønes,Skare ^[3] ; Rolf Erik,Olsen ^[4] ; Bjørn Tore,Rotabakk ^[5] ; Bjørn,Roth ^[6] ; Erik,Slinde ^[7] ; Bjørg,Egelandsdal ^[8]

作者单位： Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491 Trondheim, Norway. Electronic address: Jorgen.lerfall@ntnu.no. ^[1] Norwegian University of Life Science, Department of Chemistry, Biotechnology and Food Science, P.O. Box 5003 NMBU, NO-1432 Ås, Norway; Institute of Marine Research, Matre Research Station, 984 Matredal, Norway. Electronic address: paal.rune.hasli@gmail.com. ^[2] Norwegian University of Life Science, Department of Chemistry, Biotechnology and Food Science, P.O. Box 5003 NMBU, NO-1432 Ås, Norway; Institute of Marine Research, Matre Research Station, 984 Matredal, Norway. Electronic address: even.flones.skare@marineharvest.com. ^[3] Institute of Marine Research, Matre Research Station, 984 Matredal, Norway; Norwegian University of Science and Technology, Department of Biology, NO-7491 Trondheim, Norway. Electronic address: rolf.e.olsen@ntnu.no. ^[4] Nofima AS, Department of Processing Technology, P.O. Box 327, NO-4002 Stavanger, Norway. Electronic address: bjorn.tore.rotabakk@nofima.no. ^[5] Nofima AS, Department of Processing Technology, P.O. Box 327, NO-4002 Stavanger, Norway. Electronic address: bjorn.roth@nofima.no. ^[6] Norwegian University of Life Science, Department of Chemistry, Biotechnology and Food Science, P.O. Box 5003 NMBU, NO-1432 Ås, Norway. Electronic address: erik@salei.no. ^[7] Norwegian University of Life Science, Department of Chemistry, Biotechnology and Food Science, P.O. Box 5003 NMBU, NO-1432 Ås, Norway. Electronic address: bjorg.egelandsdal@nmbu.no. ^[8]

关键词 Quality Rearing temperature Rigor mortis Triploid Atlantic salmon

主题词动物(Animals);二倍性(Diploidy);鱼制品(Fish Products);盐湖鲑鱼(Salmo salar);温度(Temperature);三倍体(Triploidy)

DOI 10.1016/j.foodchem.2017.01.012

PMID 28193431

发布时间 2018-12-02

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