Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system

LWT

Volumn 42, Issue 8, 2009, Pages 1450-1454

  Quitral, Vilma ^a   Donoso, Ma Luisa ^b   Ortiz, Jaime ^c   Herrera, Ma Victoria ^b   Araya, Héctor ^a   Aubourg, Santiago P ^d  

^a UNIVERSITY OF CHILE   (Chile)

^b Univ Iberoamericana de Cie y Tecn   (Chile)

^c UNIVERSITY OF CHILE   (Chile)

^d INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Amine formation; Antioxidant; Chilled storage; Lipid damage; Oregano; Rosemary; Trachurus murphyi

Indexed keywords

ANTIOXIDANTS; FISH; VOLATILE FATTY ACIDS;

AMINE FORMATION; CHEMICAL CHANGE; CHILEAN JACK MACKERELS; CHILLED STORAGE; FISH SPECIES; LARGE VOLUMES; LIPID DAMAGE; OREGANO; ROSEMARY; TRACHURI MURPHYI;

PLANT EXTRACTS;

ORIGANUM; ORIGANUM VULGARE; ROSMARINUS OFFICINALIS; TRACHURUS MURPHYI;

EID: 67349273297     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.03.005     Document Type: Article

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