Effect of Washing with or without Antioxidants on Quality Retention of Mackerel Fillets during Refrigerated and Frozen Storage
- 16 September 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (10) , 4363-4371
- https://doi.org/10.1021/jf980311h
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- The Toxicities of Native and Modified HemoglobinsFree Radical Biology & Medicine, 1997
- Substrate Specificity of Mackerel Flesh LipopolygenaseJournal of Food Science, 1994
- Stability of Mackerel Surimi Prepared under Lipid‐Stabilizing Processing ConditionsJournal of Food Science, 1994
- Comparative Aspects of Muscle Capillary SupplyAnnual Review of Physiology, 1993
- Inhibition of Lipid Oxidation during Processing of Washed, Minced Atlantic MackerelJournal of Food Science, 1992
- Factors affecting development of rancid off odor in cooked fish meats during storage at 5.DEG.C.NIPPON SUISAN GAKKAISHI, 1987
- Muscle membranal lipid peroxidation initiated by hydrogen peroxide-activated metmyoglobinJournal of Agricultural and Food Chemistry, 1985
- Lipid deterioration initiated by phagocytic cells in muscle foods: .beta.-carotene destruction of a myeloperoxidase-hydrogen peroxide-halide systemJournal of Agricultural and Food Chemistry, 1983
- The storage of mackerel (Scomber scombrus). Development of histamine and rancidityJournal of the Science of Food and Agriculture, 1976
- Evaluation of the Direct Thiobarbituric Acid Extraction Method for Determining Oxidative Rancidity in Mackerel (Scomber scombrus L.)Fette, Seifen, Anstrichmittel, 1975