Document Detail

Effect of storage conditions on lipid components and color of Mugil cephalus processed roes.
MedLine Citation:
PMID:  22260099     Owner:  NLM     Status:  MEDLINE    
PRACTICAL APPLICATION: We evaluated the change in lipid compounds and color of dried and salted mullet roes under different storage conditions. The obtained results suggest the importance of the low temperatures to preserve the nutritional properties of this fish product during long storage.
Antonella Rosa; Paola Scano; Angela Atzeri; Monica Deiana; Simone Mereu; M Assunta Dessì
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Publication Detail:
Type:  Comparative Study; Journal Article     Date:  2011-11-10
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Jan 
Date Detail:
Created Date:  2012-01-20     Completed Date:  2012-06-12     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C107-14     Citation Subset:  IM    
Copyright Information:
© 2011 Institute of Food Technologists®
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MeSH Terms
Cholesterol, Dietary / analysis
Choline / analysis
Cold Temperature
Dietary Carbohydrates / analysis
Dietary Fats / analysis*
Fish Products / analysis*,  radiation effects
Food Preservation / methods*
Hot Temperature / adverse effects
Lipid Peroxides / analysis
Malondialdehyde / analysis
Methionine / analysis
Ovum / chemistry*,  radiation effects
Pigmentation* / radiation effects
Tryptophan / analysis
Reg. No./Substance:
0/Cholesterol, Dietary; 0/Dietary Carbohydrates; 0/Dietary Fats; 0/Lipid Peroxides; 4Y8F71G49Q/Malondialdehyde; 8DUH1N11BX/Tryptophan; AE28F7PNPL/Methionine; N91BDP6H0X/Choline

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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