Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (-18 °C)

International Journal of Food Science and Technology

Volumn 45, Issue 2, 2010, Pages 374-379

  Mahmoudzadeh, Maryam ^a   Motallebi, Abbasali ^b   Hosseini, Hedayat ^a   Khaksar, Ramin ^a   Ahmadi, Hamed ^a   Jenab, Ehsan ^c   Shahraz, Farzaneh ^a   Kamran, Manijeh ^a  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b IRANIAN FISHERIES RESEARCH ORGANIZATION   (Iran)

^c UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Coating; Deep flounder; Fish burger; Frozen storage; Quality

Indexed keywords

DEEP FLOUNDER; FROZEN STORAGE; QUALITY; QUALITY CHANGE; SENSORY QUALITIES; STORAGE PERIODS; STORAGE TIME; THIOBARBITURIC ACID;

COATINGS; FISH;

STORAGE (MATERIALS);

PLEURONECTOIDEI; PSEUDORHOMBUS ELEVATUS;

EID: 77957017955     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02158.x     Document Type: Article

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