Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle

Food Chemistry

Volumn 138, Issue 4, 2013, Pages 2365-2373

  Moreira, N ^a,b   Valente, L M P ^c   Castro Cunha, M ^d   Cunha, L M ^a   De Pinho, P Guedes ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^c UNIVERSITY OF PORTO   (Portugal)

^d NONE   (Portugal)

Author keywords

Fish skin; Heat treatment; Senegalese sole; Storage time; Volatile characterization

Indexed keywords

EFFECT OF HEAT TREATMENTS; SENEGALESE SOLE; SENSORY ACCEPTABILITIES; SENSORY EVALUATION; STORAGE TIME; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; VOLATILE PROFILE;

FISH; HEAT TREATMENT; MUSCLE; PRINCIPAL COMPONENT ANALYSIS; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

DIGITAL STORAGE;

BENZALDEHYDE; BUTYRALDEHYDE; HEPTANOL; HEXANAL; HEXANOL; OCTANOIC ACID; SULFIDE; SULFUR; VOLATILE AGENT;

ARTICLE; CHEMICAL COMPOSITION; COOKING; GAS CHROMATOGRAPHY; HEAT; HEAT TREATMENT; MASS SPECTROMETRY; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS; SOLEA SENEGALENSIS; STORAGE;

ALDEHYDES; ANIMALS; FLATFISHES; FOOD HANDLING; FOOD STORAGE; MEAT; MUSCLE, SKELETAL; SEAFOOD; SKIN; TASTE; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

EID: 84875159524     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.135     Document Type: Article

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