Fluorescence of Extracts from Argentine Hake (Merluccius hubbsi) Muscle and Its Correlation with Quality Indices During Chilled Storage-Reference-Cited by-同舟云学术

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Fluorescence of Extracts from Argentine Hake (Merluccius hubbsi) Muscle and Its Correlation with Quality Indices During Chilled Storage

Published:2017-02-07 Issue:2 Volume:26 Page:215-223
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Risso Susana J.¹²,Crovetto Cecilia¹,Ávila Adelaida¹³,Gutiérrez María Isela¹²

Affiliation:

1. Faculty of Natural Sciences, The National University of the Patagonia San Juan Bosco, Comodoro Rivadavia, Chubut, Argentina

2. Coastal Development Institute, The National University of the Patagonia San Juan Bosco, Comodoro Rivadavia, Chubut, Argentina

3. Faculty of Engineering, The National University of the Patagonia San Juan Bosco, Comodoro Rivadavia, Chubut, Argentina

Funder

Secretaría de Ciencia y Técnica de la Universidad Nacional de la Patagonia San Juan Bosco

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2015.1117033

Reference37 articles.

1. Practical aspects of PARAFAC modeling of fluorescence excitation-emission data

2. Fluorescence of Muscle and Connective Tissue from Cod and Salmon

3. Influence of formaldehyde in the formation of fluorescence related to fish deterioration

4. Quality Assessment of Blue Whiting (Micromesistius poutassou) during Chilled Storage by Monitoring Lipid Damages

5. Fluorescence formation by interaction of albacore (Thunnus alalunga) muscle with acetaldehyde in a model system

Cited by 3 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. Exploring the Potential of Fluorescence Spectroscopy for the Discrimination between Fresh and Frozen-Thawed Muscle Foods;Photochem;2021-09-02

2. Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets;Sensors;2020-04-23

3. Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions;LWT;2019-04

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