Influence of feeding state and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus)

International Journal of Food Science and Technology

Volumn 51, Issue 7, 2016, Pages 1711-1720

  Romotowska, Paulina E ^a,b   Karlsdóttir, Magnea G ^a   Gudjónsdóttir, María ^b   Kristinsson, Hordur G ^a,c   Arason, Sigurjon ^a,b  

^a Matis ohf Iceland   (Iceland)

^b UNIVERSITY OF ICELAND   (Iceland)

^c UNIVERSITY OF FLORIDA   (United States)

Author keywords

Atlantic mackerel; fatty acid composition; frozen storage temperature; lipid hydrolysis; lipid oxidation; proximate composition; seasonal variation

Indexed keywords

DETERIORATION; FISH; FOOD STORAGE; HYDROLYSIS; OXIDATION;

ATLANTIC MACKEREL; FATTY ACID COMPOSITION; FROZEN STORAGE; LIPID OXIDATION; PROXIMATE COMPOSITIONS; SEASONAL VARIATION;

FATTY ACIDS;

EID: 84971323660     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13146     Document Type: Article

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