Evaluation of Lipid Oxidation, Volatile Compounds and Vibrational Spectroscopy of Silver Carp (Hypophthalmichthys molitrix) during Ice Storage as Related to the Quality of Its Washed Mince

Changes in the lipid oxidation of silver carp (Hypophthalmichthys molitrix) stored in ice for 14 days and that of its respective washed mince were evaluated. Total lipid, phospholipid, polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA) contents of the skin, belly flap and mince...

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Detalles Bibliográficos
Autores principales: Kunyaboon, Sasinee, Thumanu, Kanjana, Park, Jae W., Khongla, Chompoonuch, Yongsawatdigul, Jirawat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996564/
https://www.ncbi.nlm.nih.gov/pubmed/33669027
http://dx.doi.org/10.3390/foods10030495

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996564/
https://www.ncbi.nlm.nih.gov/pubmed/33669027
http://dx.doi.org/10.3390/foods10030495

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