Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle

International Journal of Food Science and Technology

Volumn 46, Issue 4, 2011, Pages 724-731

  Özalp Özen, Berna ^a   Eren, Mine ^b   Pala, Aslihan ^c   Özmen, Ilknur ^c   Soyer, Ayla ^c  

^a AHI EVRAN UNIVERSITY   (Turkey)

^b PURDUE UNIVERSITY   (United States)

^c ANKARA UNIVERSITY   (Turkey)

Author keywords

Chub mackerel; Frozen storage duration; Grape seed extracts; Lipid oxidation; Pomegranate seed extracts

Indexed keywords

CHUB MACKEREL; FROZEN STORAGE DURATION; GRAPE SEED EXTRACTS; LIPID OXIDATION; POMEGRANATE SEED EXTRACTS;

FISH; FISH PRODUCTS; FRUITS; MUSCLE; PLANT EXTRACTS; SEED;

OXIDATION;

LYTHRACEAE; RASTRELLIGER; VITACEAE;

EID: 79952747874     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02541.x     Document Type: Article

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