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The Effect of Freezing Before or after Hot-Smoking on the Quality and Sensory Properties of Canned Deep-Skinned Atlantic Mackerel Fillets

https://doi.org/10.2139/ssrn.4785996
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Rancidity development during frozen storage of mackerel (Scomber scombrus): effect of catching season and commercial presentation
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Influence of smoking and packaging methods on lipid stability and microbial quality of C apelin ( M allotus villosus) and Sardine ( S ardinella gibossa)
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The effect of frozen storage of mackerel (Scomber scombrus) on its quality when hot‐smoked
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Rapid colorimetric determination of free fatty acids
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Quality loss related to rancidity development during frozen storage of horse mackerel (Trachurus trachurus)
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Smoking of Fish and Seafood: History, Methods and Effects on Physical, Nutritional and Microbiological Properties
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Colorimetric determination of phospholipids with ammonium ferrothiocyanate
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Heme-iron in lipid oxidation
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Proteolytic activity and properties of proteins in smoked salmon (Salmo salar)—effects of smoking temperature
inferredcites →https://doi.org/10.1016/j.foodchem.2004.09.040openalex-extracted
Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes
inferredcites →https://doi.org/10.1016/j.foodchem.2020.126744openalex-extracted
Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage
inferredcites →https://doi.org/10.1016/j.foodres.2003.12.006openalex-extracted
Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements
inferredcites →https://doi.org/10.1016/j.jfca.2016.03.005openalex-extracted
Seasonal and geographical variation in chemical composition and lipid stability of Atlantic mackerel (Scomber scombrus) caught in Icelandic waters
inferredcites →https://doi.org/10.1016/j.jfca.2023.105771openalex-extracted
Impact of frozen storage on quality and cold storage stability of smoked deep-skinned fillets from well-fed Atlantic mackerel
inferredcites →https://doi.org/10.1016/j.lwt.2010.01.026openalex-extracted
Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring
inferredcites →https://doi.org/10.1016/j.lwt.2016.04.055openalex-extracted
Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning
inferredcites →https://doi.org/10.1016/j.lwt.2021.111431openalex-extracted
Effects of anatomical variation of muscle on composition and oxidation susceptibility of Atlantic mackerel (Scomber scombrus)
inferredcites →https://doi.org/10.1016/j.tifs.2015.04.003openalex-extracted
The effects of processing technologies and preparation on the final quality of fish products
inferredcites →https://doi.org/10.1021/jf040282copenalex-extracted
Modified Method for the Analysis of Free Fatty Acids in Fish
inferredcites →https://doi.org/10.1021/jf200686zopenalex-extracted
Role of the Raw Composition of Pelagic Fish Muscle on the Development of Lipid Oxidation and Rancidity during Storage
inferredcites →https://doi.org/10.1046/j.0950-5423.2003.00757.xopenalex-extracted
The effects of various salt concentrations during brine curing of cod (Gadus morhua)
inferredcites →https://doi.org/10.1046/j.1365-2621.1997.00131.xopenalex-extracted
Changes in lipids during different sterilizing conditions in canning albacore (Thunnus alalunga) in oil
inferredcites →https://doi.org/10.1093/jaoac/77.2.421openalex-extracted
Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids
inferredcites →https://doi.org/10.1106/4h8u-9gad-vmg0-3glropenalex-extracted
Review: Loss of Quality during the Manufacture of Canned Fish Products
inferredcites →https://doi.org/10.1111/ijfs.13146openalex-extracted
Influence of feeding state and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus)
inferredcites →https://doi.org/10.1111/j.1365-2621.2003.tb07030.xopenalex-extracted
Effects of Freezing on Quality of Cold‐smoked Salmon Based on the Measurements of Physiochemical Characteristics
inferredcites →https://doi.org/10.1111/j.1750-3841.2009.01377.xopenalex-extracted
Effect of Salt, Smoke Compound, and Temperature on the Survival of Listeria monocytogenes in Salmon during Simulated Smoking Processes
inferredcites →https://doi.org/10.1111/jfpp.12337openalex-extracted
The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A Review
inferredcites →https://doi.org/10.1128/aem.01046-17openalex-extracted
Cleaning and Disinfection of Biofilms Composed of Listeria monocytogenes and Background Microbiota from Meat Processing Surfaces
inferredcites →https://doi.org/10.1139/o59-099openalex-extracted
A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
inferredcites →https://doi.org/10.1155/2021/5539376openalex-extracted
Effect of Technological Process on True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus sprattus)
inferredcites →https://doi.org/10.1300/j030v11n03_09openalex-extracted
Textural Changes During Iced Storage of Salmon (Salmo salar)and Cod (Gadus morhua)
inferredcites →https://doi.org/10.15406/mojfpt.2018.06.00191openalex-extracted
Effect of processing methods on nutritional and physico-chemical composition of fish: a review
inferredcites →https://doi.org/10.21608/asfr.2020.40693.1004openalex-extracted
Impact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage
inferredcites →https://doi.org/10.22616/rrd.26.2020.020openalex-extracted
Factors affecting smoked fish quality: a review
inferredcites →https://doi.org/10.33552/gjnfs.2020.03.000553openalex-extracted
Changes in Fish Quality During Canning Process and Storage Period of Canned Fish Products: Review Article
inferredcites →https://doi.org/10.3390/foods11030349openalex-extracted
The Development of Smoked Mackerel with Reduced Sodium Content
inferredcites →https://doi.org/10.3390/foods13010156openalex-extracted
Physicochemical, Sensory, and Nutritional Properties of Foods Affected by Processing and Storage Series II
inferredcites →https://doi.org/10.3403/30197246openalex-extracted
Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
inferredcites →https://doi.org/10.3403/30197246uopenalex-extracted
Sensory analysis. Selection and training of sensory assessors
inferredcites →https://doi.org/10.5772/53169openalex-extracted
Oxidation and Antioxidants in Fish and Meat from Farm to Fork
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