Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage

Food Chemistry

Volumn 132, Issue 1, 2012, Pages 160-167

  Sánchez Alonso, Isabel ^a   Carmona, Pedro ^a   Careche, Mercedes ^b  

^a INSTITUTO DE ESTRUCTURA DE LA MATERIA   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Fish; Fish muscle; Fourier transform; Free fatty acids; Frozen storage; Infrared spectroscopy; Lipid oxidation; Lipolysis; Raman spectroscopy

Indexed keywords

FISH; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROLYSIS; INFRARED SPECTROSCOPY; LIPIDS; OLEFINS; RAMAN SPECTROSCOPY; SPECTROPHOTOMETERS; SPECTROPHOTOMETRY; SPECTROSCOPIC ANALYSIS; TEXTURES;

FISH MUSCLE; FOURIER; FREE FATTY ACID; FROZEN STORAGE; LIPID OXIDATION; LIPOLYSIS;

FATTY ACIDS;

ALKADIENE; FATTY ACID; LIPID;

ARTICLE; CONTROLLED STUDY; CORRELATION ANALYSIS; FISH; FOOD FREEZING; FOURIER TRANSFORMATION; INFRARED SPECTROMETRY; LIPID DEGRADATION; LIPID HYDROLYSIS; LIPID OXIDATION; MERLUCCIUS MERLUCCIUS; NONHUMAN; PHOTOMETRY; RAMAN SPECTROMETRY; SHEAR FLOW; TEMPERATURE; VIBRATION; ANALYSIS; ANIMAL; FOOD STORAGE; GADIFORMES; INFRARED SPECTROSCOPY; LIPID METABOLISM; LIPOLYSIS; METABOLISM; OXIDATION REDUCTION REACTION; PROCEDURES;

MERLUCCIUS MERLUCCIUS; REXEA SOLANDRI;

ANIMALS; FISHES; FOOD STORAGE; FROZEN FOODS; GADIFORMES; LIPID METABOLISM; LIPOLYSIS; OXIDATION-REDUCTION; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SPECTRUM ANALYSIS, RAMAN; VIBRATION;

EID: 84355161591     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.047     Document Type: Article

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