Effect of a low-density polyethylene film containing butylated hydroxytoluene on lipid oxidation and protein quality of sierra fish (Scomberomorus sierra) muscle during frozen storage

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 15, 2007, Pages 6140-6146

  Torres Arreola, Wilfrido ^a   Soto Valdez, Herlinda ^b   Peralta, Elizabeth ^b   Cárdenas López, José Luis ^a   Ezquerra Brauer, Josafat Marina ^a  

^a UNIVERSIDAD DE SONORA   (Mexico)

^b CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Butylated hydroxytoluene; Frozen storage; Lipid oxidation; Low density polyethylene; Myofibrillar protein denaturation; Scomberomorus sierra; Sierra fish

Indexed keywords

BUTYLCRESOL; MUSCLE PROTEIN; POLYETHYLENE;

ANIMAL; ARTICLE; CHEMISTRY; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; INSTRUMENTATION; LIPID PEROXIDATION; MUSCLE; PERCIFORMES;

ANIMALS; BUTYLATED HYDROXYTOLUENE; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; LIPID PEROXIDATION; MUSCLE PROTEINS; MUSCLES; PERCIFORMES; POLYETHYLENE;

SCOMBEROMORUS SIERRA;

EID: 34547821028     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070418h     Document Type: Article

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