Effect of Rosemary on Stabilization of Proteins during Frozen Storage of Mackerel (Scomber scombrus)-Reference-Cited by-同舟云学术

Effect of Rosemary on Stabilization of Proteins during Frozen Storage of Mackerel (Scomber scombrus)

Published:2021-01-12 Issue:2 Volume:30 Page:196-204
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Kvangarsnes Kristine¹^ORCID,Rustad Turid²,Barnung Trygg³,Emblem Larssen Wenche³,Aas Grete Hansen¹^ORCID

Affiliation:

1. Faculty of Natural Sciences, Department of Biological Sciences Ålesund, Norwegian University of Science and Technology (NTNU), Norway

2. Faculty of Natural Sciences, Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway

3. Møreforsking AS, Ålesund, Norway

Funder

Norwegian Seafood Research Fund

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2020.1869128

Reference42 articles.

1. EFFECT OF DIETARY COMPONENTS AND SURFACE APPLICATION OF OLEORESIN ROSEMARY ON LIPID STABILITY OF RAINBOW TROUT (Oncorhynchus mykiss) MUSCLE DURING REFRIGERATED AND FROZEN STORAGE

2. Relation between Protein Extractability and Free Fatty Acid Production in Cod Muscle Aged in Ice

3. AOCS 1997.Peroxide value acetic acid-chloroform method. AOCS official method Cd 8-53. Official methods and recommended practices of the american oil Chemists.

4. Oxidatively modified proteins in aging and disease1,2 1Guest Editor: Earl Stadtman 2This article is part of a series of reviews on “Oxidatively Modified Proteins in Aging and Disease.” The full list of papers may be found on the homepage of the journal.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality changes in cod (Gadus morhua) and redfish (Sebastes marinus) loins and tails during frozen storage;Journal of Food Composition and Analysis;2024-06

2. Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review;Comprehensive Reviews in Food Science and Food Safety;2024-01