Influences of potassium ferrocyanide on lipid oxidation of salted cod (Gadus morhua) during processing, storage and rehydration

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1322-1331

  Nguyen, Minh Van ^a,b,c   Thorarinsdottir, Kristin Anna ^b   Thorkelsson, Gudjon ^a,b   Gudmundsdottir, Agusta ^a   Arason, Sigurjon ^a,b  

^a UNIVERSITY OF ICELAND   (Iceland)

^b Matis ohf Iceland   (Iceland)

^c Nha Trang University   (Viet Nam)

Author keywords

Anti caking agent; Colour; Fatty acids; Lipid oxidation; Salted cod

Indexed keywords

ANTI CAKING AGENTS; B VALUE; FREE FATTY ACID; LIPID HYDROPEROXIDES; LIPID OXIDATION; POTASSIUM FERROCYANIDE; SALTED COD; THIOBARBITURIC ACID-REACTIVE SUBSTANCES;

COLOR; FATTY ACIDS; FLOOD CONTROL; PRINCIPAL COMPONENT ANALYSIS;

OXIDATION;

FATTY ACID; HYDROPEROXIDE; IRON DERIVATIVE; POTASSIUM FERROCYANIDE; SODIUM CHLORIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG;

ARTICLE; ATLANTIC COD; CONCENTRATION (PARAMETERS); FLUORESCENCE; FOOD COLOR; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; LIPID COMPOSITION; LIPID OXIDATION; NONHUMAN; REHYDRATION;

GADUS MORHUA;

EID: 81855161862     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.126     Document Type: Article

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