Off-flavors removal and storage improvement of mackerel viscera by supercritical carbon dioxide extraction

Journal of Environmental Biology

Volumn 29, Issue 4, 2008, Pages 591-597

  Lee, Min Kyung ^a   Uddin, Md Salim ^a   Chun, Byung Soo ^a  

^a Pukyong National University   (South Korea)

Author keywords

Mackerel viscera; n 3 polyunsaturated fatty acids; Off flavor; Storage behavior; Supercritical carbon dioxide

Indexed keywords

ACID; ALCOHOL DERIVATIVE; ALDEHYDE; CARBON DIOXIDE; DOCOSAHEXAENOIC ACID; FATTY ACID; ICOSAPENTAENOIC ACID; KETONE; ORGANIC SOLVENT; SULFUR DERIVATIVE; TRIMETHYLAMINE;

ALDEHYDE; CARBON DIOXIDE; EXTRACTION METHOD; FATTY ACID;

ARTICLE; AUTOOXIDATION; BATCH PROCESS; CANNED FOOD; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DRY WEIGHT; FISH; FLAVOR; FOOD ANALYSIS; FOOD PROCESSING; FOOD STORAGE; FREEZE DRYING; INTERMETHOD COMPARISON; LIPID COMPOSITION; LIPID OXIDATION; PRESSURE; SOLVENT EXTRACTION; SUPERCRITICAL FLUID EXTRACTION; TEMPERATURE;

ENGRAULIDAE;

EID: 50049126403     PISSN: 02548704     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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