ShareComparison of quality loss and changes in the glutathione antioxidant system in stored mackerel and bluefish muscle.
Author(s) : JIA T. D., KELLEHER S. D., HULTIN H. O., PETILLO D., MANEY R., KRZYNOWEK J.
Type of article: Article
Summary
Determination of the stability of fish paste during storage at -20 and 2 deg C. Research on the significance of relationships between glutathione losses, the production of substances reacting with thiobarbituric acid and deterioration of the sensory quality in fish. Glutathion possesses an antioxidant activity that protects fish muscles in the early stages of storage.
Details
- Original title: Comparison of quality loss and changes in the glutathione antioxidant system in stored mackerel and bluefish muscle.
- Record ID : 1997-2262
- Languages: English
- Source: J. agric. Food Chem. - vol. 44 - n. 5
- Publication date: 1996
Links
See other articles in this issue (2)
See the source
Indexing
-
DEGRADATION OF FISH QUALITY DUE TO FREEZING AND...
- Author(s) : FUKUDA Y.
- Date : 1987
- Languages : Japanese
- Source: Refrigeration - vol. 62 - n. 722
View record
-
STUDIES ON FROZEN STORAGE CHARACTERISTICS OF IN...
- Author(s) : RAVINDRANATHAN NAIR P.
- Date : 1987
- Languages : English
- Source: Fish. Technol. - vol. 24 - n. 2
View record
-
FROZEN STORAGE OF INDIAN MACKEREL (RASTRELLIGER...
- Author(s) : KING D. R., POULTER R. G.
- Date : 1985
- Languages : English
- Source: Trop. Sci. - vol. 25 - n. 2
View record
-
FROZEN STORAGE OF RECOVERED FLESH FROM HORSE MA...
- Author(s) : SMITH J. G. M., HOWGATE P., WHITTLE K. J.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
-
NEW APPROACH TO IMPROVE THE QUALITY OF MINCED F...
- Author(s) : JIANG S. T., LAN C. C., TSAO C. Y.
- Date : 1986
- Languages : English
View record