Evaluation of Lipid Oxidation, Volatile Compounds and Vibrational Spectroscopy of Silver Carp (<i>Hypophthalmichthys molitrix</i>) During Ice Storage as Related to the Quality of Its Washed Mince.

Kunyaboon, Sasinee; Thumanu, Kanjana; Park, Jae W; Khongla, Chompoonuch; Yongsawatdigul, Jirawat

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.

Kunyaboon, Sasinee; Thumanu, Kanjana; Park, Jae W; Khongla, Chompoonuch; Yongsawatdigul, Jirawat.

Afiliação

Kunyaboon S; School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
Thumanu K; Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima 30000, Thailand.
Park JW; Seafood Lab and Department of Food Science and Technology, Oregon State University, 2001 Marine Drive #253, Astoria, OR 97103, USA.
Khongla C; Department of Applied Biology, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand.
Yongsawatdigul J; School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.

Foods ; 10(3)2021 Feb 25.

Article em En | MEDLINE | ID: mdl-33669027

Palavras-chave

FT-Raman; FTIR; lipid oxidation; silver carp; volatile compounds; washed mince

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article