Effect of frozen storage on the characteristics of a developed and commercial fish sausages

Journal of Food Science and Technology

Volumn 50, Issue 6, 2013, Pages 1158-1164

  Al Bulushi, Ismail M ^a   Kasapis, Stefan ^b   Dykes, Gary A ^c   Al Waili, Humaid ^d   Guizani, Nejib ^a   Al Oufi, Hamed ^d  

^a SULTAN QABOOS UNIVERSITY   (Oman)

^b RMIT UNIVERSITY   (Australia)

^c MONASH UNIVERSITY MALAYSIA   (Malaysia)

^d Ministry of Fisheries Wealth   (Oman)

Author keywords

Color; Fish; Frozen storage; Rancidity; Sausages

Indexed keywords

COMMERCIAL FISH; FROZEN STORAGE; MICROBIAL CHARACTERISTICS; PEROXIDE VALUE; PHYSIO-CHEMICAL; RANCIDITY; SALT-SOLUBLE PROTEINS; SAUSAGES;

COLOR; FISH; LIPIDS;

MEATS;

BACTERIA (MICROORGANISMS);

EID: 84885656919     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0441-x     Document Type: Article

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