Control of Lipid Oxidation in Extruded Salmon Jerky Snacks

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Kong, Jian ^a   Perkins, L Brian ^b   Dougherty, Michael P ^b   Camire, Mary Ellen ^b  

^a ABBOTT LABORATORIES   (United States)

^b UNIVERSITY OF MAINE   (United States)

Author keywords

Astaxanthin; Extrusion; Lipid oxidation; Omega 3 fatty acids; Salmon

Indexed keywords

ANTIOXIDANT; ASTAXANTHIN; FOOD PRESERVATIVE; LIPID PEROXIDE; MALONALDEHYDE; PLANT EXTRACT; UNSATURATED FATTY ACID; WATER; XANTHOPHYLL;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FAST FOOD; FAT INTAKE; FOOD HANDLING; OXIDATION REDUCTION REACTION; PH; PIGMENTATION; QUALITY CONTROL; ROSEMARY; SALMON; SALT INTAKE; SEA FOOD;

ANIMALS; ANTIOXIDANTS; DIETARY FATS; FAST FOODS; FATTY ACIDS, UNSATURATED; FISH PRODUCTS; FOOD HANDLING; FOOD PRESERVATIVES; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDES; MALONDIALDEHYDE; OXIDATION-REDUCTION; PIGMENTATION; PLANT EXTRACTS; QUALITY CONTROL; ROSMARINUS; SALMON; SODIUM CHLORIDE, DIETARY; WATER; XANTHOPHYLLS;

ROSMARINUS OFFICINALIS;

EID: 78651462009     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01896.x     Document Type: Article

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