Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage
Hildur Inga Sveinsdóttir, Magnea G. Karlsdóttir, Sigurjón Arason, Guðmundur Stefánsson, Izumi Sone, Torstein Skåra, Turid Rustad, Karin Larsson, Ingrid Undeland, María Guðjónsdóttir
Topics & Concepts
Lipid oxidationTBARSFood scienceChemistryShelf lifeMackerelScomberAntioxidantThiobarbituric acidLipid peroxidationFisheryBiochemistryBiologyFish <Actinopterygii>Meat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and Growth