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A trout (Oncorhynchus mykiss) perfusion model approach to elucidate the role of blood removal for lipid oxidation and colour changes in ice-stored fish muscle

Journal article
Authors H. Harrysson
Birgitta Swolin
Michael Axelsson
I. Undeland
Published in International Journal of Food Science and Technology
Pages 10
ISSN 0950-5423
Publication year 2019
Published at Department of Biological and Environmental Sciences
Institute of Biomedicine, Department of Medical Biochemistry and Cell Biology
Pages 10
Language en
Links dx.doi.org/10.1111/ijfs.14497
Keywords Bleeding, blood, fish, haem, haemoglobin, lipid oxidation, perfusion, rancidity, herring clupea-harengus, hemoglobin-mediated oxidation, biological, samples, rainbow-trout, press juice, protein, mince, lipoxygenase, myoglobin, fillets, Food Science & Technology
Subject categories Biomedical Laboratory Science/Technology

Abstract

Whole body saline-perfused rainbow trout (Oncorhynchus mykiss) was ice-stored for 4 weeks and

Page Manager: Webmaster|Last update: 9/11/2012
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