1 H NMR study of the changes in brine‐ and dry‐salted sea bass lipids under thermo‐oxidative conditions: Both salting methods reduce oxidative stability-Reference-Cited by-同舟云学术

1 H NMR study of the changes in brine‐ and dry‐salted sea bass lipids under thermo‐oxidative conditions: Both salting methods reduce oxidative stability

Published:2014-11-17 Issue:4 Volume:117 Page:440-449
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Vidal Natalia P.¹,Goicoechea Encarnación¹,Manzanos María J.¹,Guillén María D.¹

Affiliation:

1. Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV/EHU)Vitoria‐GasteizSpain

Funder

Spanish Ministry of Economy and Competitiveness (MINECO, AGL2012-36466),

the Basque Government

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400329

Reference29 articles.

1. Characterization of Oxidative Changes in Salted Herring (Clupea harengus) During Ripening

2. Salt effect on heat-induced physical and chemical changes of salmon fillet (O. gorbuscha)

3. Chemical Composition of Fresh and Salted Lumpfish(Cyclopterus lumpus)Roe

4. Study of the oxidative stability of salted and unsalted salmon fillets by 1H nuclear magnetic resonance

5. Effect of brine pre-treatment on lipid stability of frozen horse mackerel ( Trachurus trachurus )

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