Determination of volatile compounds to characterize fish spoilage using headspace/mass spectrometry and solid-phase microextraction/gas chromatography/mass spectrometry-Reference-Cited by-同舟云学术

Determination of volatile compounds to characterize fish spoilage using headspace/mass spectrometry and solid-phase microextraction/gas chromatography/mass spectrometry

Published:2006 Issue:4 Volume:86 Page:600-611
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Duflos Guillaume,Coin Vincent Marcel,Cornu Marie,Antinelli Jean-Francois,Malle Pierre

Publisher

Wiley

Subject

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

Reference43 articles.

1. A New Chemical Criterion for the Quality Control of Fish: Trimethylamine/Total Volatile Basic Nitrogen (%)

2. Hypoxanthine Ratio Determination in Fish Extract Using Capillary Electrophoresis and Immobilized Enzymes

3. A New Method for Estimating the Freshness of Fish

4. Rapid measures of nucleotide dephosphorylation in iced fish muscle. Their value as indices of freshness and of inosine 5′-monophosphate concentration

5. Lipid Oxidation in Fillets of Herring (Clupea harengus) during Ice Storage

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