Effect of Milk Protein Concentrate on Lipid Oxidation and Formation of Fishy Volatiles in Herring Mince ( Clupea harengus) during Frozen Storage-Reference-Cited by-同舟云学术

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

Published:2007-12-01 Issue:1 Volume:56 Page:166-172
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Joaquin H. J. F.¹,Tolasa S.¹,Oliveira A. C. M.¹,Lee C. M.¹,Lee K. H.¹

Affiliation:

1. Department of Nutrition and Food Sciences, University of Rhode Island, Kingston, Rhode Island 02881, Fishery Industrial Technology Center, University of Alaska, Fairbanks, Alaska 99775, and Department of Foodservice Management, Kyung Hee University, Seoul, Korea

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf072460i

Reference36 articles.

1. Lipid Oxidation in Minced Herring (Clupea harengus) during Frozen Storage. Effect of Washing and Precooking

2. Enzymatic oxidative activity in sardine ( Sardina pilchardus ) and herring ( Clupea harengus ) during chilling and correlation with quality

3. 12-Lipoxygenase activity in the muscle tissue of Atlantic mackerel (Scomber scombrus) and its prevention by antioxidants

4. Contributions of Blood and Blood Components to Lipid Oxidation in Fish Muscle

5. Frankel, E. N.Lipid Oxidation;The Oily Press Ltd.:Dundee,Scotland,1998; p33.

Cited by 19 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. 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

2. Baltic herring (Clupea harengus membras) protein isolate produced using the pH-shift process and its application in food models;Food Research International;2022-08

3. Application of a luminous intensity variation fluorescent probe for the detection of ferric ions;Luminescence;2022-03-18

4. Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis;Foods;2022-01-15

5. Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince;Food Chemistry;2020-12