Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage
Journal article, 2020
Polyphosphate
Lipid oxidation
Fillets
Atlantic mackerel (Scomber scombrus)
Sodium erythorbate
Author
Hildur I. Sveinsdóttir
University of Iceland
Matis ohf., Iceland
Magnea G. Karlsdóttir
University of Iceland
Matis ohf., Iceland
Sigurjón Arason
Matis ohf., Iceland
University of Iceland
Guðmundur Stefánsson
Matis ohf., Iceland
Izumi Sone
Nofima AS
Torstein Skåra
Nofima AS
T. Rustad
Norwegian University of Science and Technology (NTNU)
Karin Larsson
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Ingrid Undeland
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
María Gudjónsdóttir
Matis ohf., Iceland
University of Iceland
Food Chemistry
0308-8146 (ISSN)
Vol. 321 126744Subject Categories
Food Engineering
Other Chemistry Topics
Organic Chemistry
DOI
10.1016/j.foodchem.2020.126744