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Application of moderate electric fields and CO2-laser microperforations for the acceleration of the salting process of Atlantic salmon (Salmo salar)
Abstract
The main limitation of salting is its extended processing time, mainly caused by the slow diffusion of salt into the muscle tissue. The diffusion process can be accelerated by different technologies such as moderate electric fields (MEF) and CO2-laser microperforations.
Más información
| Título según WOS: | Application of moderate electric fields and CO2-laser microperforations for the acceleration of the salting process of Atlantic salmon (Salmo salar) |
| Título de la Revista: | FOOD AND BIOPRODUCTS PROCESSING |
| Volumen: | 125 |
| Editorial: | Elsevier |
| Fecha de publicación: | 2021 |
| Página de inicio: | 105 |
| Página final: | 112 |
| DOI: |
10.1016/J.FBP.2020.10.014 |
| Notas: | ISI |