ShareLow-field nuclear magnetic resonance relaxation study of stored or processed cod.
Author(s) : LAMBELET P., RENEVEY F., KAABI C., RAEMY A.
Type of article: Article
Summary
The relaxation time measured for cod samples treated at 40, -10, -20 or -40 deg C under pressures of 2000 bar for 20 minutes was evaluated. The influence of exudation on the relaxation profiles was studied, together with the correlation between protein denaturation and relaxation time.
Details
- Original title: Low-field nuclear magnetic resonance relaxation study of stored or processed cod.
- Record ID : 1996-2331
- Languages: English
- Source: J. agric. Food Chem. - vol. 43 - n. 6
- Publication date: 1995
Links
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Indexing
- Themes: Fish and fish product
- Keywords: NMR; Relaxation; Chilling; Fish; Cod; High pressure; Freezing
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