Development of lipid oxidation and flesh colour in frozen stored fillets of Norwegian spring-spawning herring (Clupea harengus L.). Effects of treatment with ascorbic acid

Food Chemistry

Volumn 82, Issue 3, 2003, Pages 447-453

  Hamre, Kristin ^a   Lie, Øyvind ^a   Sandnes, Kjartan ^b  

^a INSTITUTE OF MARINE RESEARCH   (Norway)

^b Sea Grain AS   (Norway)

Author keywords

Antioxidants; Flesh colour; Herring; Lipid oxidation

Indexed keywords

ASCORBIC ACID;

ACID FOOD TREATMENT; AEROSOL; ANIMAL TISSUE; ARTICLE; ATLANTIC HERRING; CONTROLLED STUDY; FISHING; FOOD ANALYSIS; FOOD FREEZING; FOOD QUALITY; FOOD STORAGE; HYPOTHESIS; LIPID OXIDATION; NONHUMAN; NORWAY; SHELF LIFE; SHIP; SPAWNING; STORAGE TEMPERATURE; TISSUE LEVEL;

CLUPEA; CLUPEA HARENGUS;

EID: 0038347449     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00070-0     Document Type: Article

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