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Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system
- Quitral, Vilma, Donoso, Ma. Luisa, Ortiz, Jaime, Herrera, Ma. Victoria, Araya, Héctor, Aubourg, Santiago P.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2009 v.42 no.8 pp. 1450-1454
- Trachurus, mackerel, fish, food preservation, food preservatives, natural additives, Rosmarinus officinalis, rosemary, Origanum vulgare, oregano, plant extracts, ice, cold storage, fish products, surimi, food storage, antioxidants, antioxidant activity, oxidative stability, thiobarbituric acid-reactive substances, pH, lipid peroxidation, peroxides, volatile organic compounds, free fatty acids, amines, shelf life, storage quality, essential oils, fish meal, leaves, peroxide value, lipolysis, nitrogen, food spoilage