Effects of Previous Gutting on Biochemical Changes and Profile of Long-Chain Polyunsaturated Fatty Acids in Cold-Smoked Kutum (Rutilus frisii kutum) Stored at Room Temperature (25 ± 2C)
Author:
Affiliation:
1. Department of Fisheries; Tarbiat Modares University; Noor PO Box 46414-356 Mazandaran Iran
2. Department of Marine Food Science and Technology; Gangneung-Wonju National University; Gangneung South Korea
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2012.00673.x/fullpdf
Reference31 articles.
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2. Effect of smoking on the proximate composition of Atlantic mackerel (Scomber scombrus);Aminullah Bhuiyan;J. Food Sci.,1986
3. Control of the potential health hazards of smoked fish by gamma irradiation;Badr;Int. J. Food Microbiol.,2012
4. A rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem. Physiol.,1959
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