Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata-Reference-Cited by-同舟云学术

Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata

Published:2015-09-23 Issue:6 Volume:81 Page:1145-1155
ISSN:0919-9268
Container-title:Fisheries Science
language:en
Short-container-title:Fish Sci

Author:

Tanimoto Shota,Kitabayashi Kaori,Fukusima Chihiro,Sugiyama Sumi,Hashimoto Tatsuyuki

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Link

http://link.springer.com/content/pdf/10.1007/s12562-015-0921-4.pdf

Reference34 articles.

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2. Liu JK, Zhao SM, Xiong SB, Zhang SH (2009) Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix. Fish Sci 75:1067–1075

3. Chung H, Choi A, Cho IH, Kim YS (2011) Changes in fatty acids and volatile components in mackerel by broiling. Eur J Lipid Sci Technol 113:1481–1490

4. Tanimoto S, Shimoda M (2015) Changes in volatile compounds of dark and ordinary muscles of yellowtail (Seriola quinqueradiata) during short-term cold storage. J Aquat Food Prod Technol. doi: 10.1080/10498850.2013.840349

5. Cayhan GG, Selli S (2011) Characterization of the key aroma compounds in cooked grey mullet (Mugil cephalus) by application of aroma extract dilution analysis. J Agric Food Chem 59:654–659

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