Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage

• SOHN Jeong-Ho

  Department of Food Science and Nutrition, Chonnam National University

• OHSHIMA Toshiaki

  Department of Food Science and Technology, Tokyo University of Marine Science and Technology

収録刊行物

• Fisheries science : FS

  Fisheries science : FS 76 (4), 703-710, 2010-07-01

キーワード

• Lipid hydroperoxide
• Oxidation
• Myoglobin
• Metmyoglobin
• Ordinary muscle
• Antioxidant

詳細情報

• CRID: 1573950400745603968
• NII論文ID: 10026551700
• NII書誌ID: AA10993718
• ISSN: 09199268
• 本文言語コード: en
• データソース種別:
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