Development of lipid oxidation and flesh colour in frozen stored fillets of Norwegian spring-spawning herring (Clupea harengus L.). Effects of treatment with ascorbic acid-Reference-Cited by-同舟云学术

Development of lipid oxidation and flesh colour in frozen stored fillets of Norwegian spring-spawning herring (Clupea harengus L.). Effects of treatment with ascorbic acid

Published:2003-08 Issue:3 Volume:82 Page:447-453
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hamre Kristin,Lie Øyvind,Sandnes Kjartan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference18 articles.

1. Commercial processing of frozen fish with ascorbic acid;Bowernfeind;Food Technology,1951

2. Lipid oxidation;Frankel,1998

3. Effect of dietary vitamin E levels on oxidative stability of trout fillets;Frigg;Aquaculture,1990

4. Alpha-tocopherol levels in different organs of Atlantic salmon (Salmo salar L.)—effect of smoltification, dietary levels of n-3 polyunsaturated fatty acids and vitamin E;Hamre;Comprehensive Biochemistry & Physiology,1995

5. Oxidative stability of Atlantic salmon (Salmo salar, L.9 fillet enriched in α,γ and δ-tocopherol through dietary supplementation;Hamre;Food Chemistry,1998

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