Effect of different types of heat processing on chemical changes in tuna

Journal of Food Science and Technology

Volumn 47, Issue 2, 2010, Pages 174-181

  Stephen, Nimish Mol ^a   Shakila, Jeya R ^a   Jeyasekaran, G ^a   Sukumar, D ^a  

^a MADRAS VETERINARY COLLEGE   (India)

Author keywords

3 Fatty acids; Cholesterol; Katsuwonus pelamis; Thermal processing; Thiobarbituric acid; Tuna

Indexed keywords

CHEMICAL CHANGE; DOCOSAHEXAENOIC ACID; EICOSAPENTAENOIC ACID; FRYING OIL; HEAT PROCESSING; KATSUWONUS PELAMIS; POLYUNSATURATED FATTY ACIDS; PROCESSING METHOD; SATURATED FATTY ACID; SKIPJACK TUNA; THERMAL PROCESSING; THIOBARBITURIC ACID; THIOBARBITURIC ACID-REACTIVE SUBSTANCES; TUNA;

CHOLESTEROL; ENVIRONMENTAL PROTECTION AGENCY; HEALTH; HEATING; MICROWAVE HEATING; MICROWAVES; PROCESSING; RAPID THERMAL ANNEALING;

FATTY ACIDS;

KATSUWONUS; KATSUWONUS PELAMIS; SCOMBRIDAE;

EID: 78149416503     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0024-2     Document Type: Article

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