Superchilled, chilled and frozen storage of Atlantic mackerel ( Scomber scombrus ) – effect on lipids and low molecular weight metabolites-Reference-Cited by-同舟云学术

Superchilled, chilled and frozen storage of Atlantic mackerel ( Scomber scombrus ) – effect on lipids and low molecular weight metabolites

Published:2020-10-14 Issue:4 Volume:56 Page:1918-1928
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Mozuraityte Revilija¹^ORCID,Standal Inger Beate¹,Cropotova Janna²^ORCID,Budźko Emilia²,Rustad Turid²

Affiliation:

1. SINTEF Ocean Brattørkaia 17C Trondheim7010Norway

2. Department of Biotechnology and Food Science Norwegian University of Science and Technology (NTNU) Trondheim7491Norway

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14821

Reference36 articles.

1. Aursand M. Mozuraityte R. Hamre K. Knutsen H. Maage A.&Arukwe A.(2011).Description of the processes in the value chain and risk assessment of decomposition substances and oxidation products in fish oils. VKM report.https://vkm.no/download/18.a665c1015c865cc85bab6ba/1501505618692/4be9bee090.pdf

2. Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

3. QUALITY DECAY OF FRESH PROCESSED FISH STORED UNDER REFRIGERATED CONDITIONS

4. Organic plant ingredients in the diet of Rainbow trout ( O ncorhynchus mykiss ): Impact on fish muscle composition and oxidative stability

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