Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation

Food Chemistry

Volumn 128, Issue 1, 2011, Pages 187-194

  Rodriguez Turienzo, Laura ^a   Cobos, Angel ^a   Moreno, Vanesa ^b   Caride, Amado ^b   Vieites, Juan M ^b   Diaz, Olga ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b ANFACO CECOPESCA   (Spain)

Author keywords

Colour; Edible coatings; Glazed fish; Lipid oxidation; Yields

Indexed keywords

COLOUR; EDIBLE COATINGS; GLAZED FISH; LIPID OXIDATION; YIELDS;

COLOR; FOOD ADDITIVES; FREEZING; GLYCEROL; OXIDATION; PLASTICIZERS; PROTEINS; THAWING;

COATINGS;

ALKADIENE; GLYCEROL; MILK PROTEIN; PEROXIDE; SORBITOL; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; CONTROLLED STUDY; COOKING; FOOD COATING; FOOD COLOR; FOOD COMPOSITION; FOOD FREEZING; FOOD QUALITY; FOOD STORAGE; FREEZE THAWING; LIPID OXIDATION; PH; PROTEIN CONTENT; SALMON; WHEY;

SALMO SALAR;

EID: 79954424607     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.026     Document Type: Article

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