Analysis of Volatile Compounds as Spoilage Indicators in Fresh King Salmon (Oncorhynchus tshawytscha) During Storage Using SPME−GC−MS-Reference-Cited by-同舟云学术

Analysis of Volatile Compounds as Spoilage Indicators in Fresh King Salmon (Oncorhynchus tshawytscha) During Storage Using SPME−GC−MS

Published:2006-10-05 Issue:22 Volume:54 Page:8480-8490
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wierda Rana Lori¹,Fletcher Graham¹,Xu Lina¹,Dufour Jean-Pierre¹

Affiliation:

1. Department of Food Science, University of Otago, P.O. Box 56, Dunedin, New Zealand, and New Zealand Institute for Crop & Food Research Ltd., Private Bag 92169, Auckland, New Zealand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf061377c

Reference48 articles.

1. Influence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation techniques

2. Use of carbon dioxide enriched atmospheres in the refrigerated storage (2 °C) of salmon (Salmo salar ) steaks

3. Effect of modified atmosphere packaging with freeze-chilling on some quality parameters of raw whiting, mackerel and salmon portions

4. Spoilage of King Salmon (Oncorhynchus tshawytscha) Fillets Stored Under Different Atmospheres

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