Art

J-GLOBAL ID：200902246343840196   Reference number：03A0594160

Volatile flavor compounds of some sea fish and prawn species

海産魚およびエビの揮発性臭い成分

Author (4)： MANSUR M A (Nara Women’s Univ., Nara, JPN) ,  BHADRA A (Nara Women’s Univ., Nara, JPN) ,  TAKAMURA H (Nara Women’s Univ., Nara, JPN) ,  MATOBA T (Nara Women’s Univ., Nara, JPN)
Material： Fisheries Science  (Fisheries Sci)
Volume： 69  Issue： 4  Page： 864-866  Publication year： Aug. 2003 
JST Material Number： W1348A  ISSN： 0919-9268  Document type： Article
Article type： 短報  Country of issue： Australia (AUS)  Language： ENGLISH (EN)

Thesaurus term： *Fishes ,...
Semi thesaurus term： prawn meat

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JST classification (2)： Fishes  (FH02020K) ,  Animal aquatic foods  (FJ13020C)

Reference (11)：

• IKEDA, S. Other organic components and inorganic components. Advances in Fish Science and Technology. 1980, 111-123
• MCGILL, AS. Hept-cis-4-enal and its contribution to the off-flavour in cold stored cod. J. Sci. Food Agric. 1974, 25, 1477-1481
• LEA, CH. Recent developments in the study of oxidative deterioration of lipids. Chem. Ind. (London). 1953, 49, 1303-1309
• YU, TC. Autoxidation of fish oils. I. Identification of volatile monocarbonyl compounds from autoxidized salmon oil. J. Food Sci. 1961, 26, 192-195
• AITKEN, A. Effects of Heating on Foodstuffs. 1979, 238-245

Terms in the title (3)： 海産魚 ,  エビ ,  揮発性