Physical and Oxidative Stabilization of Omega-3 Fatty Acids in Surimi Gels

Journal of Food Science

Volumn 75, Issue 3, 2010, Pages

  Tolasa, Sebnem ^a,b   Lee, Chong M ^a   Cakli, Sukran ^a  

^a UNIVERSITY OF RHODE ISLAND   (United States)

^b EGE UNIVERSITY   (Turkey)

Author keywords

EPA and DHA; Oil dispersion; Omega 3 fatty acids; Oxidative stability; Surimi gel

Indexed keywords

DOCOSAHEXAENOIC ACID; FISH OIL; ICOSAPENTAENOIC ACID; OMEGA 3 FATTY ACID; PEROXIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; GEL;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DIET SUPPLEMENTATION; FOOD FREEZING; FOOD PRESERVATION; FREEZING; GADIFORMES; GEL; IMAGE PROCESSING; METHODOLOGY; PHASE TRANSITION; PHYSICAL CHEMISTRY; QUALITY CONTROL; SEA FOOD; TIME; ANALYSIS; PROCEDURES;

ANIMALS; DOCOSAHEXAENOIC ACIDS; EICOSAPENTAENOIC ACID; FATTY ACIDS, OMEGA-3; FISH OILS; FISH PRODUCTS; FOOD PRESERVATION; FOOD, FORTIFIED; FROZEN FOODS; GADIFORMES; GELS; IMAGE PROCESSING, COMPUTER-ASSISTED; PEROXIDES; PHASE TRANSITION; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; REFRIGERATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS;

ALGAE; THERAGRA CHALCOGRAMMA;

EID: 77953881335     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01560.x     Document Type: Article

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