ShareStorage life of frozen salmonoids. Effect of light and packaging conditions on carotenoid oxidation and lipid oxidation.
Author(s) : CHRISTOPHERSEN A. G., BERTELSEN G., ANDERSEN H. J., et al.
Type of article: Article
Summary
Measurement of trout colour, dosage of carotenoids by HPLC, assessment of the peroxide index and study of the sensorial characteristics of frozen fish, for six-months storage in polyamide-polyethylene packaging, with or without an oxygen barrier.
Details
- Original title: Storage life of frozen salmonoids. Effect of light and packaging conditions on carotenoid oxidation and lipid oxidation.
- Record ID : 1993-0335
- Languages: English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 194 - n. 2
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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SEASONAL VARIATIONS IN FLAVOUR CHANGE OF COLD-S...
- Author(s) : LUDOVICO-PELAYO L., HUME A., MALCOLM LOVE R.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 659-663; 4 fig.; 1 tabl.; 9 ref.
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COLOUR STABILITY OF RAINBOW TROUT FILLETS DURIN...
- Author(s) : NO H. K., STOREBAKKEN T.
- Date : 1991
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 4
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EFFECT OF DELAYED ICING ON THE STORAGE LIFE OF ...
- Author(s) : DAWOOD A. A., ROY R. N., WILLIAMS C. S.
- Date : 1986/04
- Languages : English
- Source: J. Food Technol. - vol. 21 - n. 2
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STABILITY OF FROZEN TROUT. 2. DIFFERENT TROUT P...
- Author(s) : TEJADA M., BORDERIAS A. J., MORAL A.
- Date : 1986
- Languages : English
- Source: J. Food Biochem. - vol. 10 - n. 1
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STABILITY OF FROZEN TROUT. 1. TREATED AND UNTRE...
- Author(s) : MORAL A., TEJADA M., BORDERIAS A. J.
- Date : 1986
- Languages : English
- Source: J. Food Biochem. - vol. 10 - n. 1
View record