Effects of different filling media on the oxidation and lipid quality of canned silver carp (Hypophthalmichthys molitrix)

International Journal of Food Science and Technology

Volumn 46, Issue 6, 2011, Pages 1149-1156

  Naseri, Mahmood ^a   Rezaei, Masoud ^a   moieni, Sohrab ^b   Hosseini, Hedayat ^c   Eskandari, Soheyl ^d  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

^c SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^d MINISTRY OF HEALTH AND MEDICAL EDUCATION   (Iran)

Author keywords

Canning; Fatty acid composition; Filling media; Lipid quality; Oxidation; Silver carp

Indexed keywords

FATTY ACID COMPOSITION; FREE FATTY ACID; OLIVE OIL; SILVER CARP; SOYBEAN OIL; SUNFLOWER OIL; THIOBARBITURIC ACID;

FATTY ACIDS; FILLING; MUSCLE; OLEFINS; OXIDATION; VEGETABLE OILS;

SILVER;

CYPRINIDAE; GLYCINE MAX; HELIANTHUS; HYPOPHTHALMICHTHYS MOLITRIX; HYPOPHTHALMICHTHYS NOBILIS;

EID: 80051474177     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02608.x     Document Type: Article

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