Oxidative stabilities of triacylglycerol and phospholipid fractions of cooked Japanese sardine meat during low temperature storage

Food Chemistry

Volumn 99, Issue 2, 2006, Pages 360-367

  Jittrepotch, Nitipong ^a   Ushio, Hideki ^a   Ohshima, Toshiaki ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Japanese sardine; Off flavor; Oxidation; Phospholipids; Triacylglycerols

Indexed keywords

ASCORBIC ACID; EDETIC ACID; LIPID HYDROPEROXIDE; NITROGEN; OXYGEN; PEROXIDE; PHOSPHOLIPID; POLYUNSATURATED FATTY ACID; THIOBARBITURIC ACID; TRIACYLGLYCEROL;

ARTICLE; AUTOOXIDATION; CONTROLLED STUDY; COOKING; DECOMPOSITION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MEAT; MOLECULE; NONHUMAN; OXIDATION; STORAGE TEMPERATURE;

EID: 33646183676     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.002     Document Type: Article

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