INVESTIGATION OF PROTEIN DENATURATION AND PIGMENT FADING IN FARMED STEELHEAD (ONCHORHYCHUS MYKISS) FILLETS DURING FROZEN STORAGE

Author:

OZBAY GULNIHAL,SPENCER KATHY,GILL TOM A.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

1. Development of rancidity in salmonid steaks during retail display. A comparison of practical storage life of wild salmon and farmed rainbow trout;ANDERSEN;Lebensm. Unters. For.,1990

2. Deep frozen salmon: Differences in quality after storage at different temperatures following different storage periods;ANDERSEN;Norwegian J. Agric. Sci.,1992

3. Frozen storage quality of rainbow trout (Oncorhynchus mykiss) as affected by oxygen, illumination, and fillet pigment;BJERKENG;J. Food Sci.,1995

4. A rapid method of total lipid extraction and purification;BLIGH;Can. J. Biochem. Phys.,1959

5. Instrument for non destructive texture measurement of raw Atlantic cod (Gadus morhua) fillets;BOTTA;J. Food Sci.,1991

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