The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish ( Coryphaena hippurus ) fillets-Reference-Cited by-同舟云学术

The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish ( Coryphaena hippurus ) fillets

Published:2019-03-18 Issue:4 Volume:7 Page:1239-1250
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Messina Concetta Maria¹^ORCID,Bono Gioacchino²,Arena Rosaria¹,Randazzo Mariano³,Morghese Maria¹³,Manuguerra Simona¹³,La Barbera Laura³,Ozogul Fatih⁴,Sadok Saloua⁵^ORCID,Santulli Andrea¹³

Affiliation:

1. Laboratorio di Biochimica Marina ed EcotossicologiaDipartimento di Scienze della terra e del Mare DiSTeMUniversità degli Studi di Palermo Trapani Italy

2. Istituto per l'Ambiente Marino CostieroConsiglio Nazionale delle Ricerche Mazara del Vallo Italy

3. Istituto di Biologia marinaConsorzio Universitario della Provincia di Trapani Trapani Italy

4. Department of Seafood Processing TechnologyFaculty of FisheriesCukurova University Adana Turkey

5. Laboratoire de Biotechnologie Bleu et Bioproduits Aquatiques (B3Aqua)INSTM, Centre La Goulette Tunis Tunisie

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.946

Reference61 articles.

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2. ANALYSIS OF BIOGENIC AMINES AND THEIR PRECURSOR FREE AMINO ACIDS IN MAHI-MAHI (CORYPHAENA HIPPURUS)

3. Official methods of analysis;AOAC;Journal of Pharmaceutical Sciences,1990

4. Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids

5. Development of antioxidant active films containing tocopherols to extend the shelf life of fish

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