Oxidative stability of tuna fat spreads (O/W/O emulsions) using conventional lipid oxidation methods, SPME-GC/MS and sensory analysis

European Food Research and Technology

Volumn 237, Issue 3, 2013, Pages 385-398

  O'Dwyer, Sandra P ^a,b   O'Beirne, David ^b   Ní Eidhin, Deirdre ^b   Hannon, John A ^a   O'Kennedy, Brendan T ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

Fat spread; Lipid oxidation; O W O emulsion; Omega 3 oil; Sensory analysis; SPME GC MS

Indexed keywords

FAT SPREAD; LIPID OXIDATION; O/W/O EMULSION; OMEGA-3; SENSORY ANALYSIS; SPME-GC/MS;

EMULSIFICATION; OILS AND FATS; OXIDATION; VOLATILE ORGANIC COMPOUNDS;

CHEMICAL ANALYSIS;

SCOMBRIDAE;

EID: 84881543226     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-2001-2     Document Type: Article

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