Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima)

Food Chemistry

Volumn 90, Issue 3, 2005, Pages 445-452

  Aubourg, Santiago P ^a   Piñeiro, Carmen ^a   Gallardo, José M ^a   Barros Velazquez, Jorge ^b  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^b Univ Santiago C   (Spain)

Author keywords

Aquaculture; Chilling; Lipids; Nucleotides; Proteins; Quality; Turbot

Indexed keywords

FISH PROTEIN; LIPID; NUCLEOTIDE;

ANIMAL TISSUE; ARTICLE; CONCENTRATION PROCESS; CONTROLLED STUDY; CRYOPRESERVATION; ELECTROPHORESIS; FATTY ACID ANALYSIS; FLUORESCENCE; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; IONIC STRENGTH; LIPID HYDROLYSIS; LIPID OXIDATION; NONHUMAN; NUCLEOTIDE METABOLISM; PISCICULTURE; PROTEIN DEGRADATION; SCORING SYSTEM; SENSORY ANALYSIS; SHELF LIFE; STATISTICAL SIGNIFICANCE; TURBOT;

PSETTA; SCOPHTHALMUS MAXIMUS;

EID: 5444258096     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.05.008     Document Type: Article

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