| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538836 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Fish lipids extracted from hake muscle have been spectroscopically characterised. ⺠Lipid hydrolysis in hake muscle is an important event related to quality changes. ⺠Changes in the phospholipids-PO2â group could be related with membrane deterioration and associated to texture changes in hake. ⺠The ATR-FTIR ν(CO) band of carboxylic acid can be used as a marker for monitoring frozen storage time at this temperature.
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Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Isabel Sánchez-Alonso, Pedro Carmona, Mercedes Careche,