Premium
Microwave attenuation of frozen Nephrops norvegicus
Author(s) -
KENT M.,
STROUD G. D.
Publication year - 1981
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1981.tb01862.x
Subject(s) - nephrops norvegicus , attenuation , flesh , microwave , environmental science , chemistry , food science , fishery , biology , physics , optics , crustacean , engineering , telecommunications , decapoda
Summary The effects of chilled storage on the microwave attenuation of frozen Nephrops norvegicus are studied in relation to changes in various constituents of the flesh. Correlations are sought between attenuation and nitrogen content as well as solids and fat contents. The study is unable to detect regular seasonal variations in these constituents or in microwave attenuation but significant correlations are obtained with changes occurring during chilled storage due to uptake of water.