Changes in amino acid and fatty acid composition during shelf-life of marinated fish

Quality aspects of marinated fish were examined over a 120 day period. Nutritional quality parameters (proximate composition, fatty acid profile and amino acid profile) were determined. Changes in amino acids and fatty acids were examined in the muscle of marinated fish during storage. Aspartic acid...

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Veröffentlicht in:	Journal of the science of food and agriculture 2005-09, Vol.85 (12), p.2015-2020
1. Verfasser:	Ozden, Ozkan
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids anchovy Biological and medical sciences Fatty acids Fish Fish and seafood industries Food industries Food science Fundamental and applied biological sciences. Psychology marination Oncorhynchus mykiss rainbow trout shelf-life
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