Correlation between astaxanthin amount and a value in fresh Atlantic salmon ( Salmo salar) muscle during different irradiation doses

The amount of astaxanthin and a* value changes in fresh Atlantic salmon light and dark muscle during cold storage was studied for different e-beam doses (0, 1, 1.5, 2 and 3 kGy). Astaxanthin (mg/kg muscle) and a* value decreased with increasing irradiation dose for both fresh light and dark muscle....

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Veröffentlicht in:	Food chemistry 2010-05, Vol.120 (1), p.121-127
Hauptverfasser:	Yagiz, Yavuz, Kristinsson, Hordur G., Balaban, Murat O., Welt, Bruce A., Raghavan, Sivakumar, Marshall, Maurice R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Astaxanthin Atlantic salmon automatic detection cold storage color Colour dose response fish processing food analysis food composition food irradiation food processing quality food storage Irradiation muscle tissues raw fish Salmo salar storage quality
Online-Zugang:	Volltext
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