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Time/temperature profiles of smoked salmon packaged with cooling gel and shipped at ambient temperature



Time/temperature profiles of smoked salmon packaged with cooling gel and shipped at ambient temperature



Journal of Food Science 60(3): 619-621, 626



The latent heat capacities of three different commercial cooling gels and ice were measured by Differential Scanning Calorimetry (DSC). Their cooling ability and relative merits were compared. DSC was also used to measure the thawing onset temperatures and the latent heat capacities of salmon. The latent heats of the cooling gels were 323.4 +- 0.2 J/g, 323.4 +- 0.4 J/g, and 323.6+- 0.1 J/g, whereas that of ice was 334.5 +- 0.04 J/g. The time-temperature profiles of fish were followed to determine how long the temperature of the products could be maintained lt 8 degree C. We could predict by computer modeling the time-temperature profile of smoked chilled salmon while in shipment.

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Accession: 009650819

Download citation: RISBibTeXText

DOI: 10.1111/j.1365-2621.1995.tb09841.x


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