Impact of dietary plant protein levels on the volatile composition of Senegalese sole (Solea senegalensis Kaup, 1858) muscle

Food Chemistry

Volumn 131, Issue 2, 2012, Pages 596-602

  Silva, J M G ^a   Valente, L M P ^b   Castro Cunha, M ^c   Bacelar, M ^b   Guedes De Pinho, P ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c ACC A Coelho and Castro Lda ^*  (Portugal)

Author keywords

Fish meal replacement; Flatfish; GC ITMS; HS SPME; Method validation; Senegalese sole muscle volatile quantification

Indexed keywords

FISH MEAL; FLATFISH; GC-ITMS; HS-SPME; METHOD VALIDATIONS; SENEGALESE SOLE MUSCLE VOLATILE QUANTIFICATION;

FISH; MUSCLE; NUTRITION; VOLATILE ORGANIC COMPOUNDS;

PROTEINS;

1 OCTEN 3 OL; ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; AROMATIC HYDROCARBON; ESTER DERIVATIVE; FURAN DERIVATIVE; GLUTEN; HEXANAL; KETONE DERIVATIVE; TERPENE DERIVATIVE; VEGETABLE PROTEIN; VOLATILE AGENT;

ARTICLE; CONTROLLED STUDY; CORN; DIET; FISH; MASS FRAGMENTOGRAPHY; MUSCLE; NONHUMAN; PEA; POTATO; SOLEA SENEGALENSIS; SOLID PHASE MICROEXTRACTION; SOYBEAN; SQUID; WHEAT;

GLYCINE MAX; PISUM SATIVUM; PLEURONECTIFORMES; SOLANUM TUBEROSUM; SOLEA SENEGALENSIS; TRITICUM AESTIVUM; ZEA MAYS;

EID: 80054953933     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.035     Document Type: Article

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