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The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage
- Thanonkaew, A., Benjakul, S., Visessanguan, W., Decker, E.A.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 161-169
- shelf life, tripolyphosphates, lipid peroxidation, Sepia, fish, curing (food products), disulfide bonds, hydrogen peroxide, food storage, EDTA (chelating agent), denaturation, water solubility, storage time, oxidative stability, sodium chloride, antioxidant activity, thiobarbituric acid-reactive substances, drip loss, frozen storage, soaking, thawing