Effect of previous chilled storage on rancidity development in frozen horse mackerel (Trachurus trachurus)
- 22 October 2002
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 82 (15), 1764-1771
- https://doi.org/10.1002/jsfa.1261
Abstract
No abstract availableKeywords
This publication has 29 references indexed in Scilit:
- Lipid Oxidation in Fillets of Herring (Clupea harengus) during Frozen Storage. Influence of Prefreezing StorageJournal of Agricultural and Food Chemistry, 1999
- Quality Assessment of Blue Whiting (Micromesistiuspoutassou) during Chilled Storage by Monitoring Lipid DamagesJournal of Agricultural and Food Chemistry, 1998
- Preparaciôn y caracterización química y microestructural de surimi de merluza (Merluccius merluccius) y de jurel (Trachurus trachurus) / Preparation and chemical and microstructural characterization of surimi from hake (Merluccius merluccius) and horse mackerel (Trachurus trachurus)Food Science and Technology International, 1997
- The effects of freezing on flesh proteinsFood Reviews International, 1993
- Quantitative quality tests for frozen fish: Soluble protein and free fatty acid content as quality criteria for hake (Merluccius capensis) stored at −18°CJournal of the Science of Food and Agriculture, 1991
- Science opens new horizons for marine lipids in human nutritionFood Reviews International, 1987
- Fluorescence of fish muscle: Causes of change occuring during frozen storageJournal of the Science of Food and Agriculture, 1982
- EFFECT OF PREPROCESS HOLDING ON THE QUALITY OF CANNED MAINE SARDINESJournal of Food Science, 1978
- Chill Stowage and Development of Rancidity in Frozen Pacific Herring, Clupea harengus pallasiJournal of the Fisheries Research Board of Canada, 1978
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959