A trout ( Oncorhynchus mykiss ) perfusion model approach to elucidate the role of blood removal for lipid oxidation and colour changes in ice‐stored fish muscle-Reference-Cited by-同舟云学术

A trout ( Oncorhynchus mykiss ) perfusion model approach to elucidate the role of blood removal for lipid oxidation and colour changes in ice‐stored fish muscle

Published:2020-01-17 Issue:6 Volume:55 Page:2462-2471
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Harrysson Hanna¹^ORCID,Swolin Birgitta²,Axelsson Michael³^ORCID,Undeland Ingrid¹^ORCID

Affiliation:

1. Department of Biology and Biological Engineering‐Food and Nutrition Science Chalmers University of Technology S‐41296Gothenburg Sweden

2. Department of Clinical Chemistry and Transfusion Medicine Institute of Biomedicine Sahlgrenska Academy University of Gothenburg Box 100S‐405 30Gothenburg Sweden

3. Department of Biological and Environmental Sciences University of Gothenburg Box 100S-405 30Gothenburg Sweden

Funder

Vetenskapsrådet

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14497

Reference48 articles.

1. Structural analysis of fish versus mammalian hemoglobins: Effect of the heme pocket environment on autooxidation and hemin loss

2. Myoglobin-Induced Lipid Oxidation. A Review