Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea

Food Chemistry

Volumn 108, Issue 3, 2008, Pages 801-810

  Alghazeer, Rabia ^a   Saeed, Suhur ^a   Howell, Nazlin K ^a  

^a UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

Frozen fish; Gluteraldehyde; Green tea; Hexanal; Lipid peroxidation; Malondialdehyde

Indexed keywords

ALDEHYDE; ANTIOXIDANT; CHROMOGENIC SUBSTRATE; GLUTARALDEHYDE; HEXANAL; HYDROPEROXIDE; MALONALDEHYDE; PEROXIDE; THIOBARBITURIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; FISH; FOOD FREEZING; FOOD STORAGE; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE; LIPID PEROXIDATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; STORAGE TEMPERATURE; TEA;

SCOMBER SCOMBRUS;

EID: 39049168511     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.067     Document Type: Article

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