Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage

Food Chemistry

Volumn 130, Issue 2, 2012, Pages 408-416

  Maqsood, Sajid ^a   Benjakul, Soottawat ^b   Balange, Amjad Khansaheb ^c  

^a UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^c DR BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH   (India)

Author keywords

Emulsion sausages; Kiam extract; Lipid oxidation; Striped catfish; Tannic acid

Indexed keywords

COMPACT STRUCTURES; CONTROL SAMPLES; DETRIMENTAL EFFECTS; KIAM EXTRACT; LIPID OXIDATION; OIL DROPLETS; PEROXIDE VALUE; REFRIGERATED STORAGES; SENSORY ATTRIBUTES; STRIPED CATFISH; TANNIC ACID; TEXTURAL PROPERTIES; THIOBARBITURIC ACID-REACTIVE SUBSTANCES; WOOD EXTRACTS;

EMULSIFICATION; OXIDATION;

MEATS;

ALCOHOL; ETHANOLIC KIAM WOOD EXTRACT; PEROXIDE; PLANT EXTRACT; TANNIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EMULSION; FISH MEAT; FOOD STORAGE; FOOD TEXTURE; FREEZING; HARDNESS; LIPID OXIDATION; ODOR; PARTICLE SIZE;

MYSTUS VITTATUS;

EID: 80052272612     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.065     Document Type: Article

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