A superchilling storage–ice glazing (SS-IG) of Atlantic salmon (Salmo salar) sashimi fillets using coating protective layers of Zanthoxylum essential oils (EOs)
Sign Up to like & getrecommendations! Published in 2020 at "Aquaculture"
DOI: 10.1016/j.aquaculture.2019.734506
Abstract: Abstract Sashimi is a perishable aquatic product. Low temperature offers a promising avenue to preserve sashimi, but traditional frozen methods can hardly avoid the undesirable effects caused by fluids’ freezing. The aim of this work… read more here.
Keywords: storage ice; ice glazing; superchilling storage; sashimi ... See more keywords