Physicochemical changes in ω - 3-enhanced farmed rainbow trout (Oncorhynchus mykiss) muscle during refrigerated storage

Food Chemistry

Volumn 104, Issue 3, 2007, Pages 1143-1152

  Chen, Y C ^a   Nguyen, J ^b   Semmens, K ^b   Beamer, S ^b   Jaczynski, J ^b  

^a CHUNG SHAN MEDICAL UNIVERSITY   (Taiwan)

^b WEST VIRGINIA UNIVERSITY   (United States)

Author keywords

Tocopheryl acetate; 3 fatty acids; Flaxseed oil; Refrigerated storage; TBARS values; Trout fillet; Unsaturated fatty acids

Indexed keywords

ALPHA TOCOPHEROL; LINSEED OIL; OMEGA 3 FATTY ACID;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; DIET SUPPLEMENTATION; DIETARY INTAKE; FEEDING; FOOD FREEZING; FOOD PACKAGING; FOOD PROCESSING; FOOD STORAGE; LIPID COMPOSITION; LIPID OXIDATION; MOISTURE; MUSCLE; NONHUMAN; PHYSICAL CHEMISTRY; RAINBOW TROUT;

ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 34249002383     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.01.012     Document Type: Article

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