Oxidative stability of frozen light and dark muscles of saithe (Pollachius Virens L.)

Journal of Food Lipids

Volumn 5, Issue 3, 1998, Pages 233-245

  Dulavik, B ^a   Sorensen N K R ^a   Barstad, H ^a   Horvli, O ^a   Olsen, R L ^a,b  

^a Noewegian Inst Fish and Aquacult   (Norway)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032358960     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.1998.tb00122.x     Document Type: Article

References (11)

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9. DECKER, E.A. and HULTIN, H.O. 1990. Factors influencing catalysis of lipid oxidation by the soluble fraction of mackerel muscle. J. Food Sci. 55, 947-950, 953.
10. FRASER, D.I., MANNAN, A. and DYER, W.J. 1961. Proximate composition of Canadian fish. III. Sectional differences in the flesh of a species of Chondrostei, one of Chimaerae and of some miscellaneous teleosts. J. Fish. Res. Board Canada 18, 893-905.
11. GUTSCHMIDT, J. and PARTMANN, W. 1977. Sensorische und chemische Veränderungen von Seelachs (Gadus virens) während der Gefrierlagerung. Arch. Lebensm. 28, 50-56.