Berry marinades enhance oxidative stability of herring fillets

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 23, 2010, Pages 12230-12237

  Sampels, Sabine ^a,b   Åsli, Magnus ^a,c   Vogt, Gjermund ^a   Mørkøre, Turid ^a,c  

^a NOFIMA   (Norway)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^c NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Fish quality; marinating; natural antioxidants; shelf life

Indexed keywords

BIOGENIC AMINES; BLACK CURRANT; COLOR CHANGES; HEXANAL; MARINATING; NATURAL ANTIOXIDANTS; OXIDATIVE STABILITY; PROPANAL; SALT SOLUTION; SHELF LIFE;

AMINES; CARBONYL COMPOUNDS; DEGRADATION; FRUITS;

AMMONIUM COMPOUNDS;

CLUPEIDAE; RIBES HUDSONIANUM; SAMBUCUS; VACCINIUM MACROCARPON;

PLANT EXTRACT;

ANALYSIS; ANIMAL; CHEMISTRY; CLASSIFICATION; EVALUATION STUDY; FISH; FOOD PRESERVATION; FOOD STORAGE; FRUIT; OXIDATION REDUCTION REACTION; PROCEDURES; ROSACEAE; SEA FOOD;

ANIMALS; FISH PRODUCTS; FISHES; FOOD PRESERVATION; FOOD STORAGE; FRUIT; OXIDATION-REDUCTION; PLANT EXTRACTS; ROSACEAE;

EID: 78649652840     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1017862     Document Type: Article

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