Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C

Food Chemistry

Volumn 102, Issue 4, 2007, Pages 1061-1070

  Sallam, Kh I ^a   Ahmed, A M ^b   Elgazzar, M M ^a   Eldaly, E A ^c  

^a Mansoura University   (Egypt)

^b Suez Canal University   (Egypt)

^c Zagazig University   (Egypt)

Author keywords

Lipid oxidation; Marinated Pacific saury; Psychrotrophic count; Sensory attributes; Shelf life; TBA; TMA; TVB N

Indexed keywords

ACETIC ACID; NITROGEN; THIOBARBITURIC ACID; TRIMETHYLAMINE;

ARTICLE; CHEMICAL ANALYSIS; COLOLABIS SAIRA; FISH; LIPID OXIDATION; PH; VACUUM;

COLOLABIS SAIRA;

EID: 33846593932     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.06.044     Document Type: Article

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