Rancidity development during frozen storage of mackerel (Scomber scombrus): Effect of catching season and commercial presentation

European Journal of Lipid Science and Technology

Volumn 107, Issue 5, 2005, Pages 316-323

  Aubourg, Santiago P ^a   Rodríguez, Alicia ^b   Gallardo, José M ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^b UNIVERSITY OF CHILE   (Chile)

Author keywords

Fillets; Frozen storage; Lipid content; Mackerel; Rancidity; Season; Shelf life; Whole fish

Indexed keywords

FATTY ACID; THIOBARBITURIC ACID;

ARTICLE; CHEMICAL ANALYSIS; COMMERCIAL PHENOMENA; CONTROLLED STUDY; FERMENTATION; FISH; FLUORESCENCE ANALYSIS; FOOD FREEZING; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; LIPID COMPOSITION; LIPID HYDROLYSIS; LIPID OXIDATION; LOW TEMPERATURE; NONHUMAN; SCOMBER SCOMBRUS; SEASONAL VARIATION; SENSORY ANALYSIS; SHELF LIFE; TIME SERIES ANALYSIS;

SCOMBER SCOMBRUS;

EID: 20444443096     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200401124     Document Type: Article

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