Correlation between biochemical and sensory quality indices in hake stored in ice
- 31 December 2001
- journal article
- Published by Elsevier in Food Research International
- Vol. 34 (5), 441-447
- https://doi.org/10.1016/s0963-9969(00)00189-7
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Quality Assessment of Blue Whiting (Micromesistiuspoutassou) during Chilled Storage by Monitoring Lipid DamagesJournal of Agricultural and Food Chemistry, 1998
- Quality Assessment of Sardines During Storage by Measurement of Fluorescent CompoundsJournal of Food Science, 1997
- Determination of volatile basic nitrogen in fish: A third collaborative study by the West European Fish Technologists' Association (WEFTA)Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1989
- EFFECT OF SEASONAL VARIATIONS ON PROTEIN FUNCTIONAL PROPERTIES OF FISH DURING FROZEN STORAGEJournal of Food Biochemistry, 1988
- Extending Shelf‐Life of Fresh Wet Red Hake and Salmon Using CO2‐O2 Modified Atmosphere and Potassium Sorbate Ice at 1°CJournal of Food Science, 1982
- Lipid and autoxidative changes in cold stored cod (Gadus morhua)Journal of the Science of Food and Agriculture, 1979
- Comparison of methods of freshness assessment of wet fishInternational Journal of Food Science & Technology, 1976
- Kinetics of lipid oxidation in foodsC R C Critical Reviews in Food Technology, 1971
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959
- Amines in Fish Muscle: I. Colorimetric Determination of Trimethylamine as the Picrate SaltJournal of the Fisheries Research Board of Canada, 1945