Comparison of fatty acid content of fresh and frozen fillets of rainbow trout (Oncorhynchus mykiss) Walbaum-Reference-Cited by-同舟云学术

Comparison of fatty acid content of fresh and frozen fillets of rainbow trout (Oncorhynchus mykiss) Walbaum

Published:2014-02 Issue:1 Volume:57 Page:103-109
ISSN:1516-8913
Container-title:Brazilian Archives of Biology and Technology
language:
Short-container-title:Braz. arch. biol. technol.

Author:

Chávez-Mendoza Celia¹,García-Macías José Arturo²,Alarcón-Rojo Alma Delia²,Ortega-Gutiérrez Juan Ángel²,Holguín-Licón Celia²,Corral-Flores Gabriela²

Affiliation:

1. Centro de Investigación en Alimentación y Desarrollo A.C, México

2. Universidad Autónoma de Chihuahua, México

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Link

http://www.scielo.br/pdf/babt/v57n1/15.pdf

Reference33 articles.

1. Official Methods of Analysis of the Association of Official Analytical Chemists,1995

2. Efecto de las alteraciones lipídicas sobre la calidad del pescado procesado;Aubourg PS;Grasas y aceites,1999

3. Effect of brine pre-treatment on lipid stability of frozen horse mackerel (Trachurus trachurus);Aubourg PS;Eu. Food Res Technol,2004

4. Efecto de la congelación - 40°C en los ácidos grasos de la pulpa de sardina (Sardinella aurita) lavada con una solución de bicarbonato de sodio al 0.5%;Barrero M;Revista Científica,2001

5. Quality of selected cheeses fortified with vegetable and animal sources of omega-3;Bermudez-Aguirre D;Food Sci Technol,2011

Cited by 23 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. The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies;Foods;2024-04-03

2. Comparison of lipid content and fatty acid proﬁle of fresh and frozen blue swimming crab Portunus Segnis;Highlights in BioScience;2023-11-22

3. Effect of Freezing Process on the Chemical Properties of Blue Swimming Crab Portunus segnis : Storage Stability and Acceptability;Journal of Aquatic Food Product Technology;2023-05-28

4. Effects of Multiple Freeze-Thaw Cycles on Protein and Lipid Oxidation, Microstructure and Quality Characteristics of Rainbow Trout (Oncorhynchus mykiss);Fishes;2023-02-13

5. Preliminary investigation of the nutritional composition of two commercial fish species: Rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar);Journal of the Hellenic Veterinary Medical Society;2023-01-21