Effects of Radio Frequency Tempering on the Temperature Distribution and Physiochemical Properties of Salmon (<i>Salmo salar</i>)

Effects of Radio Frequency Tempering on the Temperature Distribution and Physiochemical Properties of Salmon (<i>Salmo salar</i>)

Salmon (<i>Salmo salar</i>) is a precious fish with high nutritional value, which is perishable when subjected to improper tempering processes before consumption. In traditional air and water tempering, the medium temperature of 10 °C is commonly used to guarantee a reasonable tempering...

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Bibliographic Details
Main Authors: Rong Han, Jialing He, Yixuan Chen, Feng Li, Hu Shi, Yang Jiao
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Foods
Subjects:
tempering
radio frequency
quality
salmon (<i>Salmo salar</i>)
fish
Online Access:https://www.mdpi.com/2304-8158/11/6/893

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