Influence of Gamma irradiation on microbiological, biochemical, and textural properties of bonito (Sarda sarda) during chilled storage

Food Science and Technology International

Volumn 14, Issue 4, 2008, Pages 367-373

  Mbarki, R ^a   Sadok, S ^a   Barkallah, I ^b  

^a INSTITUT NATIONAL DES SCIENCES ET TECHNOLOGIES DE LA MER   (Tunisia)

^b Centre National des Sciences et Technologie Nucleaires   (Tunisia)

Author keywords

Bonito; Gamma irradiation; Histamine; Lipid; Texture

Indexed keywords

ACIDS; AMINES; ELECTROMAGNETIC WAVES; FATTY ACIDS; GAMMA RAYS; OXIDATION; RADIATION; TEXTURES;

BASIC NITROGENS; BONITO; DOSE LEVELS; EXTENDING; FATTY ACID COMPOSITIONS; GAMMA IRRADIATION; GAMMA IRRADIATIONS; HISTAMINE; IRRADIATED SAMPLES; IRRADIATION TREATMENTS; LIPID OXIDATIONS; LIPID PROFILES; LOW DOSES; MESOPHILIC; MICROBIOLOGICAL ANALYSES; PEROXIDE VALUES; QUALITY ASPECTS; SHELF-LIFE; TEXTURAL PROPERTIES; TEXTURAL QUALITIES; TEXTURE ANALYSES; TRIMETHYLAMINE; UNSATURATED FATTY ACIDS;

IRRADIATION;

KATSUWONUS PELAMIS; SARDA SARDA;

EID: 54549113239     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208097444     Document Type: Article

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