A trout (Oncorhynchus mykiss) perfusion model approach to elucidate the role of blood removal for lipid oxidation and colour changes in ice-stored fish muscle
Journal article, 2020
blood
Bleeding
haem
fish
perfusion
haemoglobin
lipid oxidation
rancidity
Author
Hanna Harrysson
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Birgitta Swolin
University of Gothenburg
Michael Axelsson
University of Gothenburg
Ingrid Undeland
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
International Journal of Food Science and Technology
0950-5423 (ISSN) 1365-2621 (eISSN)
Vol. 55 6 2462-2471Nya strategier som kan stoppa blodets negativa roll för kvaliteten hos fisk
Formas (2016-01181), 2017-01-01 -- 2020-12-31.
Subject Categories
Biomedical Laboratory Science/Technology
Environmental Sciences
Nutrition and Dietetics
DOI
10.1111/ijfs.14497