Storage life of frozen salmonoids Effect of light and packaging conditions on carotenoid oxidation and lipid oxidation
- 1 February 1992
- journal article
- research article
- Published by Springer Nature in European Food Research and Technology
- Vol. 194 (2) , 115-119
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Photobleaching of astaxanthin and canthaxanthinEuropean Food Research and Technology, 1991
- Development of rancidity in salmonoid steaks during retail displayEuropean Food Research and Technology, 1990
- Light sensitivity of carotenoids used as food coloursEuropean Food Research and Technology, 1990
- Bleaching of .beta.-carotene by trout gill lipoxygenase in the presence of polyunsaturated fatty acid substratesJournal of Agricultural and Food Chemistry, 1989
- Determination of carotenoids in salmonoidsEuropean Food Research and Technology, 1989
- Effect of light and packaging conditions on the colour stability of sliced hamMeat Science, 1988
- Characteristics of Color in Raw, Baked and Smoked Wild and Pen‐Reared Atlantic SalmonJournal of Food Science, 1986
- Pigmentation of salmonids: Factors affecting carotenoid deposition in rainbow trout (Salmo gairdneri)Aquaculture, 1985
- CATALYSIS OF LIPID OXIDATION: A STUDY OF MULLET (Mugil cephalus) DARK FLESH AND EMULSION MODEL SYSTEMJournal of Food Science, 1977
- Evaluation of the Direct Thiobarbituric Acid Extraction Method for Determining Oxidative Rancidity in Mackerel (Scomber scombrus L.)Fette, Seifen, Anstrichmittel, 1975