Effects of mechanical handling, storage on ice and ascorbic acid treatment on lipid oxidation in cultured Newfoundland blue mussel (Mytilus edulis)

Food Chemistry

Volumn 99, Issue 3, 2006, Pages 605-614

  Khan, Muhammad Ahmad ^a,b   Parrish, Christopher C ^b   Shahidi, Fereidoon ^b  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^b MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Antioxidant; Ascorbic acid; Cultured blue mussel; Mechanical handling; Mytilus edulis; Pro oxidant; Storage on ice

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; CRYOPRESERVATION; FOOD PACKAGING; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; FOOD WASHING; LIPID OXIDATION; MUSSEL; OXIDATION;

MYTILUS EDULIS;

EID: 33646524758     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.001     Document Type: Article

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