Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage

LWT

Volumn 40, Issue 5, 2007, Pages 930-936

  Lugasi, A ^a   Losada, V ^b   Hovari J ^a   Lebovics, V ^a   Jakoczi I ^c   Aubourg, S ^b  

^a National Institute of Food Hygiene and Nutrition Budapest   (Hungary)

^b INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^c FitoChem Kft   (Hungary)

Author keywords

Frozen storage; Horse mackerel; Plant extract; Rancidity; Whole fish

Indexed keywords

BIOCHEMICAL ENGINEERING; FOOD STORAGE; LIPIDS;

AQUEOUS PLANTS; FROZEN STORAGE; HORSE MACKEREL; PLANT EXTRACT;

FOOD PRODUCTS;

BIOTECHNOLOGY; FISHES; FOOD STORAGE; FROZEN FOOD;

EQUIDAE;

EID: 33847182820     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.09.021     Document Type: Article

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