Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin-lignin film

Food Chemistry

Volumn 125, Issue 2, 2011, Pages 595-606

  Ojagh, S M ^a   Nunez Flores R ^b   Lopez Caballero M E ^b   Montero, M P ^b   Gomez Guillen M C ^b  

^a Gorgan Agricultural Sciences and Natural Resources University   (Iran)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Colour; Dynamic oscillatory studies; FTIR; High pressure processing; Microbial growth; Oxidation; Protein denaturation; Salmon

Indexed keywords

COLOUR; FTIR; HIGH PRESSURE PROCESSING; MICROBIAL GROWTH; PROTEIN DENATURATION; SALMON;

COLOR; DENATURATION; FILM GROWTH; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HEATING; LIGNIN; MUSCLE; OXIDATION; PROTEINS; SODIUM CHLORIDE;

HIGH PRESSURE EFFECTS;

ALPHA ACTININ; CARBONYL DERIVATIVE; GELATIN; LIGNIN; MUSCLE PROTEIN; SODIUM CHLORIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; ATLANTIC SALMON; FILM; FISH; HEATING; INFRARED SPECTROSCOPY; LIPID OXIDATION; MICROBIAL GROWTH; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN AGGREGATION; PROTEIN DENATURATION; VISCOSITY;

SALMO SALAR;

EID: 78049420839     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.072     Document Type: Article

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