Structural changes in sardine (Sardina pilchardus) muscle during iced storage: Investigation by DRIFT spectroscopy

Food Chemistry

Volumn 103, Issue 3, 2007, Pages 1024-1030

  Rodriguez Casado, Arantxa ^a   Carmona, Pedro ^a   Moreno, Pilar ^b   Sánchez González, Ignacio ^b   Macagnano, Antonella ^c   Natale, Corado Di ^c   Careche, Mercedes ^b  

^a INSTITUTO DE ESTRUCTURA DE LA MATERIA   (Spain)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

^c CNR   (Italy)

Author keywords

Diffuse reflectance infrared Fourier transform spectroscopy; Fish; Ice storage; Lipid oxidation; Postmortem; Protein; Quality; Sardine; Sardines

Indexed keywords

ALKENE; ICE;

ANIMAL TISSUE; ARTICLE; BETA SHEET; CHEMICAL BINDING; CRYOPRESERVATION; DIFFUSE REFLECTANCE SPECTROSCOPY; FISH; FOOD QUALITY; FOOD STORAGE; INFRARED SPECTROSCOPY; LIPID OXIDATION; MUSCLE; NONHUMAN; PROTEIN STRUCTURE; SARDINA PILCHARDUS; STRUCTURE ANALYSIS;

CLUPEIDAE; SARDINA PILCHARDUS;

EID: 33847148939     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.09.054     Document Type: Article

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