Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa)

Lipid and microbial quality of smoked capelin (two groups differing in lipid content) and sardine was studied, with the aim of introducing capelin in the smoked sardine markets. Lipid hydrolysis (phospholipid and free fatty acids) and oxidation index (hydroperoxides and thiobarbituric acid-reactive...

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Detalles Bibliográficos
Autores principales: Cyprian, Odoli O, Van Nguyen, Minh, Sveinsdottir, Kolbrun, Jonsson, Asbjorn, Tomasson, Tumi, Thorkelsson, Gudjon, Arason, Sigurjon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley & Sons, Ltd 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4576964/
https://www.ncbi.nlm.nih.gov/pubmed/26405526
http://dx.doi.org/10.1002/fsn3.233

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4576964/
https://www.ncbi.nlm.nih.gov/pubmed/26405526
http://dx.doi.org/10.1002/fsn3.233

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