Effect of the type of frying oil on volatile compounds of goatfish (Upeneus pori) during cold storage

International Journal of Food Science and Technology

Volumn 46, Issue 12, 2011, Pages 2598-2602

  Özyurt, Gülsün ^a   Kafkas, Ebru ^a   Etyemez, Miray ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Goatfish; Seafood; SPME; Storage; Volatiles

Indexed keywords

CANOLA OIL; FRYING OIL; GOATFISH; REFRIGERATED STORAGES; SEAFOOD; SPME; STORAGE PERIODS; VOLATILE COMPOUNDS; VOLATILES;

ALDEHYDES; COLD STORAGE; ENERGY STORAGE; KETONES;

VOLATILE ORGANIC COMPOUNDS;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; GLYCINE MAX; HELIANTHUS; MULLIDAE; UPENEUS PORI; ZEA MAYS;

EID: 81255185350     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02789.x     Document Type: Article

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