Changes of pigments and lipid oxidation of skipjack tuna during 4°C storage

Journal of Chinese Institute of Food Science and Technology

Volumn 14, Issue 7, 2014, Pages 87-94

  Lin, Sensen ^a   Liao, Mingtao ^a   Liu, Shuchen ^a   Zhao, Qiaoling ^a   Dai, Zhiyuan ^a,b  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

^b Zhejiang Province Key Lab of Advanced Manufacturing Technology   (China)

Author keywords

Dark muscle; Metmyoglobin; Skipjack tuna; Thiobarbituric acid reactive substances (TBARS); Total pigments

Indexed keywords

MUSCLE; OXIDATION;

ABSORPTION PEAKS; LIPID HYDROPEROXIDES; LIPID OXIDATION; LIPID PEROXIDES; METMYOGLOBIN; SKIPJACK TUNA; STORAGE PERIODS; THIOBARBITURIC ACID-REACTIVE SUBSTANCES;

FOOD STORAGE;

EID: 84905739957     PISSN: 10097848     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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