Fatty-acid Profiles and Fingerprints of Seven Types of Fish Roes as Determined by Chemometric Methods-Reference-Cited by-同舟云学术

Fatty-acid Profiles and Fingerprints of Seven Types of Fish Roes as Determined by Chemometric Methods

Published:2020 Issue:10 Volume:69 Page:1199-1208
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Ma Shuang¹²,Li Lai Hao¹,Hao Shu Xian¹,Yang Xian Qing¹,Huang Hui¹,Cen Jian Wei¹,Wang Yue Qi¹

Affiliation:

1. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs; Guangdong Provincial Key Laboratory of Fishery Ecology Environment; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences

2. College of Food Science and Technology, Shanghai Ocean University,

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/69/10/69_ess20061/_pdf

Reference44 articles.

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3. 3) Jelodar, A.; Safari, R. Microbial and chemical quality evaluation of caviar in Iranian processing plants in line with the European Community code. J. Appl. Ichthyol. 22, 411-415 (2006).

4. 4) Safari, R.; Yosefian, M. Changes in TVN (Total Volatile Nitrogen) and psychrotrophic bacteria in Persian sturgeon Caviar (Acipenser persicus) during processing and cold storage. J. App. Ichthyol. 22, 416-418 (2006).

5. 5) Hao, S.X.; Wei, Y.; Li, L.H.; Yang, X.Q.; Cen, J.W.; Huang, H.; Lin, W.L.; Yuan, X.M. The effects of different extraction methods on composition and storage stability of sturgeon oil. Food Chem. 173, 274-282 (2015).

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