Effects of dietary lipid source on fillet chemical composition, flavour volatile compounds and sensory characteristics in the freshwater fish tench (Tinca tinca L.)

Food Chemistry

Volumn 102, Issue 4, 2007, Pages 1144-1155

  Turchini, Giovanni M ^a   Moretti, Vittorio M ^b   Mentasti, Tiziana ^b   Orban, Elena ^c   Valfrè, Franco ^b  

^a DEAKIN UNIVERSITY   (Australia)

^b UNIVERSITY OF MILAN   (Italy)

^c ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Aquaculture; Fatty acids; Flavour volatile compounds; Linseed oil; Sensory analyses; Soybean oil

Indexed keywords

FLAVORING AGENT; LINSEED OIL; SOYBEAN OIL;

AQUACULTURE; ARTICLE; CHEMICAL COMPOSITION; DIET; FAT INTAKE; FRESHWATER FISH; LIPID COMPOSITION;

GLYCINE MAX; TINCA; TINCA TINCA;

EID: 33846576938     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.07.003     Document Type: Article

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