Effect of bleeding on lipid oxidation and quality changes of Asian seabass (Lates calcarifer) muscle during iced storage
- Author
- MAQSOOD, Sajid1 ; BENJAKUL, Soottawat1
[1] Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand - Source
Food chemistry. 2010, Vol 124, Num 2, pp 459-467, 9 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Asian seabass Bleeding Lipid oxidation Volatile compounds
- Keyword (fr)
- Bar (poisson) Composé volatil Conservation aliment Entreposage Lates calcarifer Lipide Muscle Oxydation Qualité Pisces Poisson comestible Vertebrata
- Keyword (en)
- Bass Volatile compound Food preservation Warehousing Lates calcarifer Lipids Muscle Oxidation Quality Pisces Edible fish Vertebrata
- Keyword (es)
- Róbalo Compuesto volátil Conservación alimento Almacenamiento Lates calcarifer Lípido Músculo Oxidación Calidad Pisces Pescado comestible Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23244179
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2010.06.055 
https://dx.doi.org/10.1016/j.foodchem.2010.06.055
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