Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatusOgilby, 1912) with and without coating during frozen storage (−18 °C)-Reference-Cited by-同舟云学术

Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatusOgilby, 1912) with and without coating during frozen storage (−18 °C)

Published:2010-02 Issue:2 Volume:45 Page:374-379
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Mahmoudzadeh Maryam,Motallebi Abbasali,Hosseini Hedayat,Khaksar Ramin,Ahmadi Hamed,Jenab Ehsan,Shahraz Farzaneh,Kamran Manijeh

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02158.x/fullpdf

Reference41 articles.

1. Correlations between pH, total volatile basic nitrogen, trimethylamine and sensory evaluation in fresh fish slices;Anastasio;Archiv für Lebensmittelhygiene,1999

2. Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage;Aubourg;Journal of the Science of Food and Agriculture,1999

3. Production and binding of malonaldehyde during storage of cooked pork;Bidlack;Journal of Food Science,1972

Cited by 24 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. Farsi gum (zedo gum) coating incorporated with Lactobacillus sakei; a novel shelf-life extension for Turkey breast during refrigerated storage;Food Control;2025-01

2. Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage;Food Science & Nutrition;2023-09-07

3. Impact of oyster mushroom (Pleurotus ostreatus) on chemical, physical, microbiological and sensory characteristics of fish burger prepared from salmon and striped catfish filleting by-product;International Journal of Gastronomy and Food Science;2022-12

4. “Evaluation of Shelf Life Extension of Vacuum Packed Sardine Marinade Formulated with Leaves of Tamarind (Tamarindus indica) and Malabar Tamarind (Garcinia gummigutta).”;Journal of Culinary Science & Technology;2022-08-11

5. Edible Xanthan/Propolis Coating and Its Effect on Physicochemical, Microbial, and Sensory Quality Indices in Mackerel Tuna (Euthynnus affinis) Fillets during Chilled Storage;Gels;2022-06-25