Ultrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawing.
Identifieur interne : 000394 ( Ncbi/Curation ); précédent : 000393; suivant : 000395Ultrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawing.
Auteurs : Youssef Ait El Kadi [Maroc] ; Ali Moudden [Maroc] ; Bouazza Faiz [Maroc] ; Gerard Maze [France] ; Dominique Decultot [France]Source :
- Acta scientiarum polonorum. Technologia alimentaria [ 1898-9594 ]
English descriptors
- KwdEn :
- MESH :
- analysis : Seafood.
- methods : Ultrasonography.
- physiology : Salmon.
- Animals, Freezing, Time Factors, Transition Temperature.
Abstract
Fish quality is traditionally controlled by chemical and microbiological analysis. The non-destructive control presents an enormous professional interest thanks to the technical contribution and precision of the analysis to which it leads. This paper presents the results obtained from a characterisation of fish thaw-ing process by the ultrasonic technique, with monitoring thermal processing from frozen to defrosted states.
PubMed: 24584956
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pubmed:24584956Le document en format XML
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<term>Freezing</term>
<term>Salmon (physiology)</term>
<term>Seafood (analysis)</term>
<term>Time Factors</term>
<term>Transition Temperature</term>
<term>Ultrasonography (methods)</term>
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<front><div type="abstract" xml:lang="en">Fish quality is traditionally controlled by chemical and microbiological analysis. The non-destructive control presents an enormous professional interest thanks to the technical contribution and precision of the analysis to which it leads. This paper presents the results obtained from a characterisation of fish thaw-ing process by the ultrasonic technique, with monitoring thermal processing from frozen to defrosted states.</div>
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