The effects of dietary α-tocopherol and surface application of oleoresin rosemary on lipid oxidation and cholesterol oxide formation in cooked rainbow trout (Oncorhynchus mykiss) muscle

Journal of Food Lipids

Volumn 5, Issue 1, 1998, Pages 59-71

  Akhtar, Pervaiz ^a   Ian Gray, J ^a   Booren, Alden M ^a   Gomaa, Enayat A ^a  

^a Michigan State University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0009962431     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.1998.tb00107.x     Document Type: Article

References (3)

1. AKHTAR, P., GRAY, J.I., BOOREN, A.M. and GARLING, D.L. 1998. Effect of dietary components and surface application of oleoresin rosemary on lipid stability of rainbow trout (Oncorhynchus mykiss) muscle during refrigerated and frozen storage. J. Food Lipids 5, 43-58.
2. BOYD, L.C., GREEN, D.P., GIESBRECHT, F.B. and KING, M.F. 1993. Inhibition of oxidative rancidity in frozen cooked fish flakes by tertbutylhydroquinone and rosemary extract. J. Sci. Food Agric. 1, 87-93.
3. CHEN, J.-S. and YEN, G.-C. 1994. Cholesterol oxidation products in small sundried fish. Food Chem. 50, 167-170.