Berry Marinades Enhance Oxidative Stability of Herring Fillets-Reference-Cited by-同舟云学术

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Berry Marinades Enhance Oxidative Stability of Herring Fillets

Published:2010-11-09 Issue:23 Volume:58 Page:12230-12237
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sampels Sabine¹²,Åsli Magnus¹³,Vogt Gjermund⁴,Mørkøre Turid¹³

Affiliation:

1. Nofima Marin AS, P.O. Box 5010, 1432 Ås, Norway

2. Swedish University of Agricultural Sciences, P.O. Box 7051, 75007 Uppsala, Sweden

3. Department of Animal and Aquacultural Sciences (IHA), Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway

4. Nofima Mat A/S, Osloveien 1, 1430 Ås, Norway

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf1017862

Reference52 articles.

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

2. Effect of Milk Protein Concentrate on Lipid Oxidation and Formation of Fishy Volatiles in Herring Mince ( Clupea harengus) during Frozen Storage

3. Oxidative quality and shelf life of meats

4. Volatile compounds of Baltic herring analysed by dynamic headspace sampling–gas chromatography–mass spectrometry

5. Covalent attachment of 4-hydroxynonenal to glyceraldehyde-3-phosphate dehydrogenase. A possible involvement of intra- and intermolecular cross-linking reaction.

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1. Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low‐technological value Baltic herring (Clupea harengus membras L.);Journal of the Science of Food and Agriculture;2024-02-17

2. Improving Future Fish Consumption in Central Europe – Czech Case Study on Developing Local Freshwater Fish Products for Kindergarten (Preschool Children);2024

3. Migration of phenolic compounds in meat during marinating process: Action rule, mass transfer and mechanism;LWT;2023-08

4. Reutilization of berry press residues in minced Baltic herring (Clupea harengus membras) – Effect on lipid oxidation and sensory characteristics during cold storage;LWT;2023-07

5. Evaluation of the qualitative properties and consumer perception of marinated sardine Sardina pilchardus: The effect of fucoxanthin addition;International Journal of Gastronomy and Food Science;2023-03

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