Influence of smoking and packaging methods on lipid stability and microbial quality of C apelin ( M allotus villosus ) and Sardine ( S ardinella gibossa )-Reference-Cited by-同舟云学术

Influence of smoking and packaging methods on lipid stability and microbial quality of C apelin ( M allotus villosus ) and Sardine ( S ardinella gibossa )

Published:2015-04-09 Issue:5 Volume:3 Page:404-414
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Cyprian Odoli O.¹²,Van Nguyen Minh³,Sveinsdottir Kolbrun⁴,Jonsson Asbjorn⁴,Tomasson Tumi⁵,Thorkelsson Gudjon¹⁴,Arason Sigurjon¹⁴

Affiliation:

1. Department of Food ScienceUniversity of IcelandVinlandsleid 12IS‐113ReykjavikIceland

2. Kenya Marine and Fisheries Research Institute P.O. Box 81651 MombasaKenya

3. Faculty of Food TechnologyNhaTrang University02 Nguyen DinhChieuNhaTrangVietnam

4. Matís ohf./Icelandic Food and Biotech R&DVínlandsleið 12, 113ReykjavikIceland

5. United Nations University Fisheries Training programmeSkulagata 4IS‐121ReykjavikIceland

Funder

United Nations University-Fisheries Training Programme (Iceland)

The Matis (Icelandic Food and Biotech R&D) Chemical and Microbiology Laboratory

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.233

Reference42 articles.

1. Keeping quality of vacuum-packed smoked sardine fillets: Microbiological aspects

2. Modified Method for the Analysis of Free Fatty Acids in Fish

Cited by 21 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. Influence of hot‐smoking on the stability of fresh and frozen–thawed deep‐skinned Atlantic mackerel fillets during cold storage;Food Science & Nutrition;2024-04-08

2. Impact of frozen storage on quality and cold storage stability of smoked deep-skinned fillets from well-fed Atlantic mackerel;Journal of Food Composition and Analysis;2024-01

3. The Effect of Freezing Before or after Hot-Smoking on the Quality and Sensory Properties of Canned Deep-Skinned Atlantic Mackerel Fillets;2024

4. Ảnh hưởng của nhiệt độ bảo quản đến sự oxy hóa lipid và protein của cá lóc (Channa striata) sấy khô;CTU Journal of Science;2023-12-06

5. Effects of food processing on the lipid nutritional quality of commercially important fish and shellfish;Food Chemistry: X;2023-12