Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles

Food Chemistry

Volumn 156, Issue , 2014, Pages 234-242

  Karlsdottir, Magnea G ^a,b   Sveinsdottir, Kolbrun ^a   Kristinsson, Hordur G ^a,c   Villot, Dominique ^d   Craft, Brian D ^d   Arason, Sigurjon ^a,b  

^a Matis ohf Icelandic Food and Biotech R and D   (Iceland)

^b UNIVERSITY OF ICELAND   (Iceland)

^c UNIVERSITY OF FLORIDA   (United States)

^d NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Frozen lean fish; Lipid hydrolysis; Lipid oxidation; Sensory

Indexed keywords

EFFECTS OF TEMPERATURE; HYDROLYSIS PRODUCTS; HYDROLYTIC ACTIVITIES; LIPID COMPOSITION; LIPID OXIDATION; SENSORY; SENSORY ATTRIBUTES; STORAGE TEMPERATURES;

HYDROLYSIS; MONOUNSATURATED FATTY ACIDS; MUSCLE; OXIDATION; POLYUNSATURATED FATTY ACIDS;

DETERIORATION;

DOCOSAHEXAENOIC ACID; FATTY ACID; HYDROLASE; HYDROPEROXIDE; ICOSAPENTAENOIC ACID; LIPID; LIPID HYDROPEROXIDE; MONOUNSATURATED FATTY ACID; OLEIC ACID; PALMITIC ACID; PHOSPHOLIPID; POLYUNSATURATED FATTY ACID; STEARIC ACID; TRIACYLGLYCEROL; UNSATURATED FATTY ACID;

ANIMAL TISSUE; ARTICLE; CHEMICAL COMPOSITION; FISH; FREEZING; LIPID COMPOSITION; LIPID HYDROLYSIS; LIPID OXIDATION; MACRURONUS NOVAEZELANDIAE; MUSCLE; NONHUMAN; POLLACHIUS VIRENS; SENSORY EVALUATION; STORAGE TEMPERATURE; WATER CONTENT; ANALYSIS; ANIMAL; CHEMISTRY; COLD; FOOD STORAGE; SEA FOOD;

ANIMALS; COLD TEMPERATURE; FATTY ACIDS, UNSATURATED; FISHES; FOOD STORAGE; FREEZING; LIPIDS; MUSCLES; SEAFOOD;

EID: 84896702011     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.113     Document Type: Article

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