Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage

Food Chemistry

Volumn 93, Issue 4, 2005, Pages 607-617

  Chaijan, Manat ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Faustman, Cameron ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Color; Mackerel; Muscle; Myoglobin; Pigment; Sardine

Indexed keywords

HEMOPROTEIN; ICE; IRON; METMYOGLOBIN; PIGMENT; SODIUM CHLORIDE; WATER;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; DARKNESS; DISTILLATION; EXTRACTION; FISH; FOOD COLOR; FOOD STORAGE; FOOD WASHING; MEAT; MUSCLE; NONHUMAN; OBSERVATION; OXIDATION; PH; SAMPLE; TIME;

RASTRELLIGER KANAGURTA; SARDINELLA GIBBOSA;

EID: 20444391056     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.10.035     Document Type: Article

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