Effect of vacuum packing on the odor of yellowtail Seriola quinqueradiata flesh stored after heating

The effects of vacuum packaging (VP) on the odor of yellowtail Seriola quinqueradiata were investigated. VP, before or after primary heating, prevented the progression of lipid oxidation of the dorsal ordinary muscle (OD) and dark muscle (DM) during storage after heating. It also prevented a reducti...

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Veröffentlicht in:	Fisheries science 2023-09, Vol.89 (5), p.709-721
Hauptverfasser:	Mukojima, Kaori, Yoshii, Minami, Nakashio, Akane, Mabuchi, Ryota, Furuta, Ayumi, Tanimoto, Shota
Format:	Artikel
Sprache:	eng
Schlagworte:	Biomedical and Life Sciences Chemical composition Cold storage Fatty acids Fish Fish & Wildlife Biology & Management Fisheries Fishing Food quality Food Science Freshwater & Marine Ecology Heating Life Sciences Lipid peroxidation Lipids Marine fishes Meat Muscles Nitrogen Odor Odors Odour Original Article Oxidation Packaging Palatability Polyunsaturated fatty acids Principal components analysis Rancidity Science Sensory evaluation Seriola quinqueradiata Vacuum packaging Yellowtail
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