Effect of salted-drying on bioactive compounds and microbiological changes during the processing of karasumi-like Chinook salmon (Oncorhynchus tshawytscha) roe product
Senni Bunga, Mirja Kaizer Ahmmed, Alan Carne, Alaa El‐Din A. Bekhit
Topics & Concepts
Food scienceChinook windChemistryOncorhynchusStearic acidPalmitic acidOleic acidWater activityPalmitoleic acidEicosapentaenoic acidTroutFatty acidPolyunsaturated fatty acidAstaxanthinBiochemistryBiologyCarotenoidFisheryFish <Actinopterygii>Water contentOrganic chemistryEngineeringGeotechnical engineeringMeat and Animal Product QualityAquaculture Nutrition and GrowthProtein Hydrolysis and Bioactive Peptides