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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Detalhes bibliográficos
Publicado no:Food Sci Nutr
Main Authors: Cyprian, Odoli O, Van Nguyen, Minh, Sveinsdottir, Kolbrun, Jonsson, Asbjorn, Tomasson, Tumi, Thorkelsson, Gudjon, Arason, Sigurjon
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley & Sons, Ltd 2015
Assuntos:
Original Research
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4576964/
https://ncbi.nlm.nih.gov/pubmed/26405526
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.233
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