Effect of advanced chilling methods on lipid damage during sardine (Sardina pilchardus) storage

European Journal of Lipid Science and Technology

Volumn 106, Issue 12, 2004, Pages 844-850

  Losada, Vanesa ^a   Barros Velázquez, Jorge ^b   Gallardo, José M ^a   Aubourg, Santiago P ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Chilled storage; Lipid hydrolysis and oxidation; Ozone; Quality; Sardine; Shelf life; Slurry ice

Indexed keywords

FATTY ACID; FISH OIL; ICE; LIPID; NUCLEOTIDE; OZONE; PEROXIDE; THIOBARBITURIC ACID;

ANIMAL TISSUE; ARTICLE; AUTOLYSIS; BIODEGRADATION; CONTROLLED STUDY; COOLING; FISH; FLUORESCENCE; FOOD ANALYSIS; FOOD FREEZING; FOOD HANDLING; FOOD QUALITY; FOOD STORAGE; LIPID HYDROLYSIS; LIPID OXIDATION; METHODOLOGY; NONHUMAN; OZONATION; SENSORY ANALYSIS; SHELF LIFE; STORAGE TEMPERATURE;

ANIMALIA; SARDINA PILCHARDUS;

EID: 13244292190     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200400991     Document Type: Article

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