Effect of Rosemary on Stabilization of Proteins during Frozen Storage of Mackerel (Scomber scombrus)
| Autor: | Kristine Kvangarsnes, Wenche Emblem Larssen, Turid Rustad, Trygg Normann Barnung, Grete Hansen Aas |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Scomber biology Chemistry Mackerel 04 agricultural and veterinary sciences Aquatic Science biology.organism_classification Protein oxidation 040401 food science 01 natural sciences Rosmarinus 0404 agricultural biotechnology Atlantic mackerel 010608 biotechnology Officinalis Rosemary extract Frozen storage Food science Food Science |
| Zdroj: | Journal of Aquatic Food Product Technology. 30:196-204 |
| ISSN: | 1547-0636 1049-8850 |
| Popis: | The effect of rosemary extract (Rosmarinus officinalis L) as an antioxidant on the quality of Atlantic mackerel (Scomber scombrus) fillets stored at −30°C for nine months was studied. Results showe... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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