Impact of frozen storage on quality and cold storage stability of smoked deep-skinned fillets from well-fed Atlantic mackerel-Reference-Cited by-同舟云学术

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Impact of frozen storage on quality and cold storage stability of smoked deep-skinned fillets from well-fed Atlantic mackerel

Published:2024-01 Issue: Volume:125 Page:105771
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Fernandes Carina Mascarenhas,Sveinsdóttir Hildur Inga,Tómasson Tumi,Arason Sigurjón,Gudjónsdóttir María

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. The relationship between water activity and fish spoilage during cold storage: a review;Abbas;J. Food Agric. Environ.,2009

2. Investigating on the effect of freezing in different time periods on the chemical and qualitative changes of fish (Giant trevally);Aberoumand;Potravinarstvo,2019

3. Effect of processing methods on nutritional and physico-chemical composition of fish: a review;Abraha;MOJFPT,2018

4. Quality loss related to rancidity development during frozen storage of horse mackerel (Trachurus trachurus);Aubourg;J. Am. Oil Chem. Soc.,2004

5. Rancidity development during frozen storage of mackerel (Scomber scombrus): effect of catching season and commercial presentation;Aubourg;Eur. J. Lipid Sci. Technol.,2005

Cited by 1 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. Lipid changes and volatile compounds formation in different processing stages of dry-cured Spanish mackerel;Food Quality and Safety;2024-01-01

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