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PEER REVIEWED PAPERS

On the Relation Between Water Pools and Water Holding Capacity in Cod Muscle

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Pages 13-23 | Published online: 11 Oct 2008

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Maria G. Burgaard & Bo M. Jørgensen. (2011) Effect of Frozen Storage Temperature on Quality-Related Changes in Rainbow Trout (Oncorhynchus mykiss). Journal of Aquatic Food Product Technology 20:1, pages 53-63.
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Maria G. Burgaard & Bo M. Jørgensen. (2010) Effect of Temperature on Quality-Related Changes in Cod (Gadus morhua) During Short- and Long-Term Frozen Storage. Journal of Aquatic Food Product Technology 19:3-4, pages 249-263.
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Şebnem TOLASA YILMAZ. (2023) Dondurarak Depolanan Balık Kıymasının StabilizasyonuStabilization of Frozen Stored Fish Mince. Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries 6:1, pages 76-82.
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Min Li, Jing Luo, Ying Zhang, Ke Zhang, Zhi Qiang Guan & Chang Ming Ling. (2021) Effects of different phosphorus‐free water‐retaining agents on the quality of frozen tilapia fillets. Food Science & Nutrition 10:3, pages 633-644.
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Sherry Stephanie Chan, Bjørn Roth, Flemming Jessen, Anita Nordeng Jakobsen & Jørgen Lerfall. (2021) Water holding properties of Atlantic salmon. Comprehensive Reviews in Food Science and Food Safety 21:1, pages 477-498.
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Janna Cropotova, Silvia Tappi, Jessica Genovese, Pietro Rocculi, Luca Laghi, Marco Dalla Rosa & Turid Rustad. (2021) Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting. Innovative Food Science & Emerging Technologies 70, pages 102706.
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Rong Lin, Shasha Cheng, Siqi Wang, Mingqian Tan & Beiwei Zhu. (2021) Influence of Refrigerated Storage on Water Status, Protein Oxidation, Microstructure, and Physicochemical Qualities of Atlantic Mackerel (Scomber scombrus). Foods 10:2, pages 214.
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Mehdi Nikoo, Soottawat Benjakul, Hassan Ahmadi Gavlighi, Xueming Xu & Joe M. Regenstein. (2019) Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-products: Properties when added to fish mince with different freeze-thaw cycles. Food Bioscience 30, pages 100418.
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Maureen Duflot, Isabel Sánchez-Alonso, Guillaume Duflos & Mercedes Careche. (2019) LF 1H NMR T2 relaxation rate as affected by water addition, NaCl and pH in fresh, frozen and cooked minced hake. Food Chemistry 277, pages 229-237.
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Julián Guillermo León Ramírez, Jairo Humberto López Vargas, José Manuel Lozano Moreno & Adriana Patricia Muñoz Ramirez. (2019) Cryoprotective effect of sorbitol on the muscle microstructure of yamú (Brycon amazonicus) during storage at 2 and -18 °C. Revista Facultad Nacional de Agronomía Medellín 72:1, pages 8763-8774.
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Mercedes Careche, Isabel Sánchez-Alonso & Iciar Martinez. 2018. Modern Magnetic Resonance. Modern Magnetic Resonance 1901 1916 .
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Mercedes Careche, Isabel Sánchez-Alonso & Iciar Martinez. 2017. Modern Magnetic Resonance. Modern Magnetic Resonance 1 16 .
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Mehdi Nikoo, Soottawat Benjakul & Xueming Xu. (2015) Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince. Food Chemistry 181, pages 295-303.
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Mehdi Nikoo, Joe Mac Regenstein, Mohammad Reza Ghomi, Soottawat Benjakul, Na Yang & Xueming Xu. (2015) Study of the combined effects of a gelatin-derived cryoprotective peptide and a non-peptide antioxidant in a fish mince model system. LWT - Food Science and Technology 60:1, pages 358-364.
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Kirsti Greiff, Ana Fuentes, Ida G. Aursand, Ulf Erikson, Rafael Masot, Miguel Alcañiz & Jose M. Barat. (2014) Innovative Nondestructive Measurements of Water Activity and the Content of Salts in Low-Salt Hake Minces. Journal of Agricultural and Food Chemistry 62:12, pages 2496-2505.
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Mehdi Nikoo, Soottawat Benjakul, Ali Ehsani, Jing Li, Fengfeng Wu, Na Yang, Baocai Xu, Zhengyu Jin & Xueming Xu. (2014) Antioxidant and cryoprotective effects of a tetrapeptide isolated from Amur sturgeon skin gelatin. Journal of Functional Foods 7, pages 609-620.
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J. Mitchell, L.F. Gladden, T.C. Chandrasekera & E.J. Fordham. (2014) Low-field permanent magnets for industrial process and quality control. Progress in Nuclear Magnetic Resonance Spectroscopy 76, pages 1-60.
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Ulf Erikson, Inger B Standal, Ida G Aursand, Emil Veliyulin & Marit Aursand. (2012) Use of NMR in fish processing optimization: a review of recent progress. Magnetic Resonance in Chemistry 50:7, pages 471-480.
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Isabel Sánchez-Alonso, Mercedes Careche, Pilar Moreno, María Jesús González & Isabel Medina. (2011) Testing caffeic acid as a natural antioxidant in functional fish-fibre restructured products. LWT - Food Science and Technology 44:4, pages 1149-1155.
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Isabel Medina, María Jesús González, Jacobo Iglesias & Nicholas D. Hedges. (2009) Effect of hydroxycinnamic acids on lipid oxidation and protein changes as well as water holding capacity in frozen minced horse mackerel white muscle. Food Chemistry 114:3, pages 881-888.
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Bo M. Jørgensen. 2009. Fishery Products. Fishery Products 444 457 .
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Ida G. Aursand, Emil Veliyulin, Ulrike Böcker, Ragni Ofstad, Turid Rustad & Ulf Erikson. (2008) Water and Salt Distribution in Atlantic Salmon ( Salmo salar ) Studied by Low-Field 1 H NMR, 1 H and 23 Na MRI and Light Microscopy: Effects of Raw Material Quality and Brine Salting . Journal of Agricultural and Food Chemistry 57:1, pages 46-54.
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Ida G. Aursand, Lorena Gallart-Jornet, Ulf Erikson, David E. Axelson & Turid Rustad. (2008) Water Distribution in Brine Salted Cod ( Gadus morhua ) and Salmon ( Salmo salar ): A Low-Field 1 H NMR Study . Journal of Agricultural and Food Chemistry 56:15, pages 6252-6260.
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Dagbjørn Skipnes, Merete Lund Østby & Marc E. Hendrickx. (2007) A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle. Journal of Food Engineering 80:4, pages 1078-1085.
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R. Lakshmanan, John A. Parkinson & John R. Piggott. (2007) High-pressure processing and water-holding capacity of fresh and cold-smoked salmon (Salmo salar). LWT - Food Science and Technology 40:3, pages 544-551.
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Hanne Løje, Ditte Green‐Petersen, Jette Nielsen, Bo M Jørgensen & Kristina N Jensen. (2006) Water distribution in smoked salmon. Journal of the Science of Food and Agriculture 87:2, pages 212-217.
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Kristina Nedenskov Jensen, Bo M Jørgensen, Henrik H Nielsen & Jette Nielsen. (2005) Water distribution and mobility in herring muscle in relation to lipid content, season, fishing ground and biological parameters. Journal of the Science of Food and Agriculture 85:8, pages 1259-1267.
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