Effects of olive oil and olive oil-pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy

Food Chemistry

Volumn 154, Issue , 2014, Pages 63-70

  Topuz, Osman Kadir ^a   Yerlikaya, Pinar ^a   Ucak, Ilknur ^a   Gumus, Bahar ^a   Büyükbenli, Hanife Aydan ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

Author keywords

Anchovy; Antioxidants; Emulsions; Fish marinades; Lipid oxidation; Pomegranate juice; Sauces

Indexed keywords

ANTIOXIDANTS; CHEMICAL ANALYSIS; EMULSIFICATION; EMULSIONS; FISH;

ANCHOVY; DIFFERENT PROPORTIONS; LIPID OXIDATION; POMEGRANATE JUICES; SAUCES; SENSORIAL QUALITIES; SENSORY PROPERTIES; THIOBARBITURIC ACID;

OLIVE OIL;

NITROGEN; OLIVE OIL; PEROXIDE; POLYPHENOL; THIOBARBITURIC ACID; TRIMETHYLAMINE;

ANCHOVY; ANTIOXIDANT ACTIVITY; ARTICLE; CONSUMER; CONTROLLED STUDY; EMULSION; FOOD STORAGE; LIPID OXIDATION; NONHUMAN; PH; POMEGRANATE JUICE; SENSORY ANALYSIS; SHELF LIFE;

ANCHOVY; ANTIOXIDANTS; EMULSIONS; FISH MARINADES; LIPID OXIDATION; POMEGRANATE JUICE; SAUCES;

ANIMALS; ANTIOXIDANTS; BEVERAGES; FISH PRODUCTS; FISHES; FOOD ADDITIVES; FOOD HANDLING; FOOD STORAGE; HUMANS; LIPIDS; OXIDATION-REDUCTION; PLANT OILS; PUNICACEAE; TASTE;

EID: 84893009721     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.103     Document Type: Article

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