Lipid damage development in anchovy (Engraulis encmsicholus) muscle during storage under refrigerated conditions

Grasas y Aceites

Volumn 59, Issue 4, 2008, Pages 309-315

  Chaouqy, Nour Eddlne ^a   Gallardo, José M ^b   El Marrakchl, Abdelhaq ^c   Aubourg, Santiago P ^b  

^a Laboratoire Régional d'Analyses et de Recherches Vétérinaires   (Morocco)

^b INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^c INSTITUT AGRONOMIQUE ET VÉTÉRINAIRE HASSAN II   (Morocco)

Author keywords

Anchovy; Ice; Lipid hydrolysis; Lipid oxidation; Quality; Salt

Indexed keywords

ANCHOVY; COMPOUND FORMATION; FRESH ANCHOVY; LIPID DAMAGE; LIPID OXIDATION; OXIDIZED LIPIDS; PARTIAL HYDROLYSIS; STORAGE CONDITION;

HYDROLYSIS; IMAGE QUALITY; MUSCLE; OXIDATION; SALTS;

ICE;

ENGRAULIDAE; ENGRAULIS;

EID: 55149098922     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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