Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 22, 2006, Pages 8480-8490

  Wierda, Rana Lori ^a   Fletcher, Graham ^b   Xu, Lina ^b   Dufour, Jean Pierre ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Fish spoilage marker compounds; King salmon (Oncorhynchus tshawytscha); Modified atmosphere packaging; SPME

Indexed keywords

ESSENTIAL OIL;

AIR; ANIMAL; ARTICLE; CHEMISTRY; FOOD PRESERVATION; MASS FRAGMENTOGRAPHY; METABOLISM; METHODOLOGY; MICROBIOLOGY; SALMON;

AIR; ANIMALS; FOOD PRESERVATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; OILS, VOLATILE; SALMON;

ONCORHYNCHUS TSHAWYTSCHA;

EID: 33751011633     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061377c     Document Type: Article

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