Characterization of volatile compounds in a fermented and dried fish product during cold storage

Journal of Food Science

Volumn 72, Issue 6, 2007, Pages

  Nordvi, B ^a,b   Langsrud, Ø ^c   Egelandsdal, B ^b   Slinde, E ^d   Vogt, G ^c   Gutierrez, M ^a   Olsen, E ^b  

^a TINE SA   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^d INSTITUTE OF MARINE RESEARCH   (Norway)

Author keywords

Drying; Fermentation; Fish product; Omega 3; Volatile compounds

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE; ALKANE; ESTER; KETONE; MILK PROTEIN; UNSATURATED FATTY ACID;

ANIMAL; ARTICLE; COLD; FERMENTATION; FOOD PACKAGING; FOOD PRESERVATION; LACTOBACILLUS; LIPID PEROXIDATION; MASS FRAGMENTOGRAPHY; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; SALMON; SEA FOOD; TIME; VACUUM; VOLATILIZATION;

ALCOHOLS; ALDEHYDES; ALKANES; ANIMALS; COLD; ESTERS; FATTY ACIDS, UNSATURATED; FERMENTATION; FISH PRODUCTS; FOOD PACKAGING; FOOD PRESERVATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; KETONES; LACTOBACILLUS; LIPID PEROXIDATION; MILK PROTEINS; NUTRITIVE VALUE; OXIDATION-REDUCTION; SALMON; TIME FACTORS; VACUUM; VOLATILIZATION;

LACTOBACILLUS SAKEI; POLLACHIUS VIRENS; SALMO SALAR;

EID: 34547829761     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00421.x     Document Type: Article

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