Possible role for cryostabilizers in preventing protein and lipid alterations in frozen-stored minced muscle of atlantic mackerel

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 9, 2006, Pages 3324-3333

  Rodríguez Herrera, Juan J ^a   Bernárdez, Marta ^a   Sampedro, Gabriel ^a   Cabo, Marta L ^a   Pastoriza, Laura ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Cryostabilization; Frozen stored minced fatty fish; Lipid oxidation; Maltodextrin

Indexed keywords

CRYOPROTECTIVE AGENT; LIPID; MALTODEXTRIN; MUSCLE PROTEIN; POLYSACCHARIDE;

ANIMAL; ARTICLE; CHEMISTRY; FOOD PRESERVATION; FREEZING; MUSCLE; PERCIFORMES;

ANIMALS; CRYOPROTECTIVE AGENTS; FOOD PRESERVATION; FREEZING; LIPIDS; MUSCLE PROTEINS; MUSCLES; PERCIFORMES; POLYSACCHARIDES;

SCOMBER SCOMBRUS;

EID: 33744478449     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0581271     Document Type: Article

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