The effects of freeze-drying and storage on the FT-Raman spectra of Atlantic mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus)

Food Chemistry

Volumn 103, Issue 1, 2007, Pages 62-70

  Sarkardei, Samiramis ^a   Howell, Nazlin K ^a  

^a UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

Atlantic mackerel; Freeze drying; FT Raman spectroscopy; Horse mackerel; Lipids; Proteins

Indexed keywords

CARBON; ESTER; FISH OIL; LIPID; MUSCLE PROTEIN; OXYGEN; PEROXIDE; SODIUM CHLORIDE;

ARTICLE; FISH; FOOD STORAGE; FOURIER TRANSFORMATION; FREEZE DRYING; LIPID ANALYSIS; LIPID OXIDATION; NONHUMAN; PROTEIN DETERMINATION; QUANTITATIVE ANALYSIS; RAMAN SPECTROMETRY; SCOMBER SCOMBRUS; SOLUBILITY; TITRIMETRY; TRACHURUS TRACHURUS;

EQUIDAE; SCOMBER SCOMBRUS; TRACHURUS TRACHURUS;

EID: 33847079973     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.06.065     Document Type: Article

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