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Bioscience, Biotechnology, and Biochemistry Volume 72, 2008 - Issue 7
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Original Articles

Effect of Bleeding on Lipid Oxidation in the Chub Mackerel Muscle

Tadashi SAKAIDepartment of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki
&
Makoto TERAYAMAMiyazaki Fisheries Experimental Station
Pages 1948-1950 | Received 22 Jan 2008, Accepted 14 Apr 2008, Published online: 22 May 2014

Citations (5)

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Giulia Secci & Giuliana Parisi. (2016) From farm to fork: lipid oxidation in fish products. A review. Italian Journal of Animal Science 15:1, pages 124-136.
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Articles from other publishers (4)

Yi‐Zhen Huang, Yu Liu, Zheng Jin, Qiaofen Cheng, Michael Qian, Bei‐Wei Zhu & Xiu‐Ping Dong. (2021) Sensory evaluation of fresh/frozen mackerel products: A review. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 3504-3530.
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Văn Minh Nguyễn, Thanh Giang Trần, Thiên Sa Lê, Tố Uyên Đặng, Tấn Dũng Nguyễn & Nguyễn Văn Mười. (2021) Ảnh hưởng của điều kiện xả tiết đến chất lượng sản phẩm phi lê cá lóc (Channa striata). Can Tho University Journal of Science 57:CĐ Công nghệ thực phẩm, pages 71-77.
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Izumi Sone, Torstein Skåra & Stein Harris Olsen. (2019) Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review. European Food Research and Technology 245:4, pages 775-791.
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Huynh Nguyen Duy Bao & Toshiaki Ohshima. 2014. Antioxidants and Functional Components in Aquatic Foods. Antioxidants and Functional Components in Aquatic Foods 95 125 .

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