Lipid oxidation in herring fillets (Clupea harengus) during ice storage measured by a commercial hybrid gas-sensor array system

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 3, 2003, Pages 752-759

  Haugen, John Erik ^a   Undeland, Ingrid ^b  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Clupea harengus; Electronic nose; Herring; Ice storage; Lipid oxidation

Indexed keywords

ICE;

ANALYSIS OF VARIANCE; ANALYTIC METHOD; ANALYTICAL ERROR; ANIMAL; ARTICLE; ATLANTIC HERRING; CHEMICAL ANALYSIS; CHEMISTRY; COLD; CORRELATION COEFFICIENT; FISH; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; HERRING; HUMAN; INSTRUMENTATION; LIPID OXIDATION; LIPID PEROXIDATION; LOW TEMPERATURE PROCEDURES; MEASUREMENT; METHODOLOGY; MULTIVARIATE ANALYSIS; ODOR; PREDICTION; REGRESSION ANALYSIS; SEMICONDUCTOR; SENSOR; TIME;

ANALYSIS OF VARIANCE; ANIMALS; CHEMISTRY, ANALYTICAL; COLD; FISHES; FOOD PRESERVATION; HUMANS; ICE; LIPID PEROXIDATION; ODORS; SEMICONDUCTORS; SMELL; TIME FACTORS;

ACRIDA; ANIMALIA; CLUPEA; CLUPEA HARENGUS;

EID: 0037471584     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0255533     Document Type: Article

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