Quality of Filleted Atlantic Mackerel (Scomber Scombrus) During Chilled and Frozen Storage: Changes in Lipids, Vitamin D, Proteins, and Small Metabolites, including Biogenic Amines-Reference-Cited by-同舟云学术

Quality of Filleted Atlantic Mackerel (Scomber Scombrus) During Chilled and Frozen Storage: Changes in Lipids, Vitamin D, Proteins, and Small Metabolites, including Biogenic Amines

Published:2018-02-16 Issue:3 Volume:27 Page:338-357
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Standal Inger Beate¹,Mozuraityte Revilija¹,Rustad Turid²,Alinasabhematabadi Leili²,Carlsson Nils-Gunnar³,Undeland Ingrid³

Affiliation:

1. Department of Process Technology, SINTEF Ocean, Trondheim, Norway

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

3. Department of Biology and Biological Engineering, Food and Nutrition Science division, Chalmers University of Technology, Sweden

Funder

Norges Forskningsråd

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2018.1436107

Reference66 articles.

1. Nutritional Composition of Raw and Smoked Atlantic Mackerel (Scomber scombrus): Oil- and Water-Soluble Vitamins

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

3. Fatty Acids and Fat-Soluble Vitamins in Salted Herring (Clupea harengus) Products

4. Rancidity development during frozen storage of mackerel ( Scomber scombrus ): effect of catching season and commercial presentation

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