Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage

Food Chemistry

Volumn 99, Issue 1, 2006, Pages 83-91

  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

Iced storage; Lipid oxidation; Lipolysis; Muscle; Sardine

Indexed keywords

ALKADIENE; DOCOSAHEXAENOIC ACID; FATTY ACID; ICE; ICOSAPENTAENOIC ACID; LIPID; PEROXIDE; PHOSPHOLIPASE; PHOSPHOLIPID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIACYLGLYCEROL; TRIACYLGLYCEROL LIPASE; UNSATURATED FATTY ACID;

ARTICLE; FISH; FOOD STORAGE; INFRARED SPECTROSCOPY; LIPID ANALYSIS; LIPID OXIDATION; LIPOLYSIS; MONITORING; MUSCLE; NONHUMAN; SHELF LIFE;

SARDINELLA GIBBOSA;

EID: 33646501456     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.07.022     Document Type: Article

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