Protein and Lipid Oxidation during Frozen Storage of Rainbow Trout (Oncorhynchus mykiss)

Caroline P. Baron; Inger V.H. KjÆrsgård; Flemming Jessen; Charlotte Jacobsen

doi:10.1021/jf070686f

Protein and Lipid Oxidation during Frozen Storage of Rainbow Trout (Oncorhynchus mykiss)

Journal of Agricultural and Food Chemistry ◽

10.1021/jf070686f ◽

2007 ◽

Vol 55 (20) ◽

pp. 8118-8125 ◽

Cited By ~ 82

Author(s):

Caroline P. Baron ◽

Inger V.H. KjÆrsgård ◽

Flemming Jessen ◽

Charlotte Jacobsen

Keyword(s):

Rainbow Trout ◽

Oncorhynchus Mykiss ◽

Lipid Oxidation ◽

Frozen Storage ◽

Rainbow Trout Oncorhynchus Mykiss ◽

Protein And Lipid Oxidation

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INTEGRATED STUDIES ON THE FRESHNESS OF RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM) POSTMORTEM DURING CHILLED AND FROZEN STORAGE

Journal of Food Biochemistry ◽

10.1111/j.1745-4514.2004.tb00067.x ◽

2004 ◽

Vol 28 (3) ◽

pp. 213-244 ◽

Cited By ~ 10

Author(s):

CARMEL C. WILLS ◽

MARLENE R.M. PROCTOR ◽

J.V. McLOUGHLIN

Keyword(s):

Rainbow Trout ◽

Oncorhynchus Mykiss ◽

Frozen Storage ◽

Rainbow Trout Oncorhynchus Mykiss ◽

Integrated Studies

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Effects of dietary sesame oil on growth performance, chemical composition, lipid oxidation, and sensory characteristics of rainbow trout Oncorhynchus mykiss

Natural Product Research ◽

10.1080/14786419.2017.1380012 ◽

2017 ◽

Vol 32 (23) ◽

pp. 2844-2847

Author(s):

Azar Hematzadeh ◽

Sayed Mohamad Ali Jalali

Keyword(s):

Rainbow Trout ◽

Chemical Composition ◽

Oncorhynchus Mykiss ◽

Lipid Oxidation ◽

Growth Performance ◽

Sesame Oil ◽

Sensory Characteristics ◽

Rainbow Trout Oncorhynchus Mykiss

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Effect of Frozen Storage Temperature on Quality-Related Changes in Rainbow Trout (Oncorhynchus mykiss)

Journal of Aquatic Food Product Technology ◽

10.1080/10498850.2010.538894 ◽

2011 ◽

Vol 20 (1) ◽

pp. 53-63 ◽

Cited By ~ 16

Author(s):

Maria G. Burgaard ◽

Bo M. Jørgensen

Keyword(s):

Rainbow Trout ◽

Oncorhynchus Mykiss ◽

Storage Temperature ◽

Frozen Storage ◽

Rainbow Trout Oncorhynchus Mykiss

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Identification and Changes in Fatty Acid Profile of Rainbow Trout (Oncorhynchus mykiss) Fillet During Frozen Storage (−18°C)

Journal of Aquatic Food Product Technology ◽

10.1080/10498850.2012.717592 ◽

2014 ◽

Vol 23 (4) ◽

pp. 321-332 ◽

Cited By ~ 3

Author(s):

Maryam Sabetian ◽

Somayeh Torabi Delshad ◽

Sohrab Moini ◽

Houman Rajabi Islami ◽

Razmik Beglaryan ◽

...

Keyword(s):

Fatty Acid ◽

Rainbow Trout ◽

Oncorhynchus Mykiss ◽

Fatty Acid Profile ◽

Frozen Storage ◽

Rainbow Trout Oncorhynchus Mykiss

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THE EFFECTS OF DIETARY ?-TOCOPHEROL AND SURFACE APPLICATION OF OLEORESIN ROSEMARY ON LIPID OXIDATION AND CHOLESTEROL OXIDE FORMATION IN COOKED RAINBOW TROUT (Oncorhynchus mykiss) MUSCLE

Journal of Food Lipids ◽

10.1111/j.1745-4522.1998.tb00107.x ◽

1998 ◽

Vol 5 (1) ◽

pp. 59-71 ◽

Cited By ~ 13

Author(s):

PERVAIZ AKHTAR ◽

J. IAN GRAY ◽

ALDEN M. BOOREN ◽

ENAYAT A. GOMAA

Keyword(s):

Rainbow Trout ◽

Oncorhynchus Mykiss ◽

Lipid Oxidation ◽

Cholesterol Oxide ◽

Oxide Formation ◽

Surface Application ◽

Rainbow Trout Oncorhynchus Mykiss

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The effect of clove oil on frozen storage stability and quality of rainbow trout (Oncorhynchus mykiss)

Ege Journal of Fisheries and Aquatic Sciences ◽

10.12714/egejfas.2018.35.1.06 ◽

2018 ◽

Vol 35 (1) ◽

pp. 31-35

Author(s):

Özlem Emir Çoban ◽

Emine Özpolat ◽

Nermin Karaton Kuzgun

Keyword(s):

Rainbow Trout ◽

Oncorhynchus Mykiss ◽

Storage Stability ◽

Frozen Storage ◽

Clove Oil ◽

Rainbow Trout Oncorhynchus Mykiss

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Impact of dietary carotenoid and packaging during frozen storage on the quality of rainbow trout (Oncorhynchus mykiss ) fed carotenoids

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.4286 ◽

2011 ◽

Vol 91 (6) ◽

pp. 1075-1082 ◽

Cited By ~ 6

Author(s):

Georges Choubert ◽

Frédéric Brisbarre ◽

Michel Baccaunaud

Keyword(s):

Rainbow Trout ◽

Oncorhynchus Mykiss ◽

Frozen Storage ◽

Rainbow Trout Oncorhynchus Mykiss ◽

Dietary Carotenoid

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Frozen Storage Quality of Rainbow Trout (Oncorhynchus mykiss) as Affected by Oxygen, Illumination, and Fillet Pigment

Journal of Food Science ◽

10.1111/j.1365-2621.1995.tb05656.x ◽

1995 ◽

Vol 60 (2) ◽

pp. 284-288 ◽

Cited By ~ 26

Author(s):

B. BJERKENG ◽

G. JOHNSEN

Keyword(s):

Rainbow Trout ◽

Oncorhynchus Mykiss ◽

Frozen Storage ◽

Storage Quality ◽

Rainbow Trout Oncorhynchus Mykiss

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Identification of Carbonylated Protein in Frozen Rainbow Trout (Oncorhynchus mykiss) Fillets and Development of Protein Oxidation during Frozen Storage

Journal of Agricultural and Food Chemistry ◽

10.1021/jf061885m ◽

2006 ◽

Vol 54 (25) ◽

pp. 9437-9446 ◽

Cited By ~ 47

Author(s):

Mette R. Nørrelykke ◽

Caroline P. Baron ◽

Flemming Jessen

Keyword(s):

Rainbow Trout ◽

Oncorhynchus Mykiss ◽

Protein Oxidation ◽

Frozen Storage ◽

Rainbow Trout Oncorhynchus Mykiss

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Proximate Composition, Lipid Oxidation, and Sensory Characteristics of Fillets from Rainbow Trout Oncorhynchus mykiss Fed Diets Containing 10% to 30% Lipid

Journal of the World Aquaculture Society ◽

10.1111/j.1749-7345.2003.tb00065.x ◽

2003 ◽

Vol 34 (3) ◽

pp. 266-277 ◽

Cited By ~ 15

Author(s):

Sage Chaiyapechara ◽

Kenneth K. M. Liu ◽

Frederic T. Barrows ◽

Ronald W. Hardy ◽

Faye M. Dong

Keyword(s):

Rainbow Trout ◽

Oncorhynchus Mykiss ◽

Lipid Oxidation ◽

Proximate Composition ◽

Sensory Characteristics ◽

Rainbow Trout Oncorhynchus Mykiss

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