New icing media for quality enhancement of chilled hake (Merluccius merluccius ) using a jumbo squid (Dosidicus gigas ) skin extract-Reference-Cited by-同舟云学术

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New icing media for quality enhancement of chilled hake (Merluccius merluccius ) using a jumbo squid (Dosidicus gigas ) skin extract

Published:2017-01-13 Issue:10 Volume:97 Page:3412-3419
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Ezquerra-Brauer Josafat Marina¹,Miranda José M²,Chan-Higuera Jesús Enrique¹,Barros-Velázquez Jorge²,Aubourg Santiago P³

Affiliation:

1. Departamento de Investigación y Posgrado en Alimentos; University of Sonora; Hermosillo Sonora Mexico

2. Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences; University of Santiago de Compostela; Lugo Spain

3. Department of Food Technology; Marine Research Institute (CSIC); Vigo Spain

Funder

CONACYT-Mexico

Consejo Superior de Investigaciones Científicas

University of Sonora

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference44 articles.

1. Proteolytic extraction of salmon oil and PUFA concentration by lipases;Linder;Marine Biotechnol,2005

2. Possibilities for the utilisation of marine by-products;Rustad;Intl J Food Sci Technol,2011

3. Analysis of lipids extracted from salmon (Salmo salar) heads by commercial proteolytic enzymes;Gbogouri;Eur J Lipid Sci Technol,2006

4. By-products from gadiform species as raw material for production of marine lipids as ingredients in food or feed;Falch;Process Biochem,2006

5. Mass transfer modelling during osmotic dehydration of jumbo squid (Dosidicus gigas): Influence of temperature on diffusion coefficients and kinetic parameters;Uribe;Food Bioprocess Technol,2011

Cited by 12 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. Employment of Flake Ice Systems Including Natural Preservative Compounds for the Quality Enhancement of Chilled Seafood—A Review;Antioxidants;2021-09-21

2. Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts;Food Science and Technology;2021-08-20

3. Chemical structure and antioxidant activity of cephalopod skin ommochrome pigment extracts;Food Science and Technology;2021-03-08

4. Capacidad antioxidante y mecanismo de acción de pigmentos en organismos marinos;CienciaUAT;2021-01-30

5. In-Depth In Silico Search for Cuttlefish (Sepia officinalis) Antimicrobial Peptides Following Bacterial Challenge of Haemocytes;Marine Drugs;2020-08-24

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