Effect of dietary components and surface application of oleoresin rosemary on lipid stability of rainbow trout (Oncorhynchus mykiss) muscle during refrigerated and frozen storage

Journal of Food Lipids

Volumn 5, Issue 1, 1998, Pages 43-58

  Akhtar, Pervaiz ^a   Ian Gray, J ^a   Booren, Alden M ^a   Garling, Donald L ^a  

^a Michigan State University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 18444411373     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.1998.tb00106.x     Document Type: Article

References (3)

1. ADDIS, P.B. and PARK, S.W. 1989. Role of lipid oxidation products in atherosclerosis. In Food Toxicology: A Perspective on the Relative Risks, (S.L. Taylor and R.A. Scanlan, eds.) pp. 297-330, Marcel Dekker, New York.
2. AJUYAH, A.O., AHN, D.U., HARDIN, R.T. and SIM, J.S. 1993. Dietary antioxidants and storage affect chemical characteristics of ω-3 fatty acid enriched broiler chicken meats. J. Food Sci. 58, 43-46, 61.
3. BANKS, A. 1952. The development of rancidity in cold-stored herrings: the influence of some antioxidants. J. Sci. Food Agric. 3, 250-256.