To the top

Page Manager: Webmaster
Last update: 9/11/2012 3:13 PM

Tell a friend about this page
Print version

A trout (Oncorhynchus myk… - University of Gothenburg, Sweden Till startsida
To content Read more about how we use cookies on

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
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


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

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

The University of Gothenburg uses cookies to provide you with the best possible user experience. By continuing on this website, you approve of our use of cookies.  What are cookies?