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

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 ◽

Integrated Studies

Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-product with different pretreatments: Antioxidant activity and their effect on lipid and protein oxidation of raw fish emulsion

LWT ◽

10.1016/j.lwt.2019.03.049 ◽

2019 ◽

Vol 108 ◽

pp. 120-128 ◽

Cited By ~ 13

Author(s):

Mehdi Nikoo ◽

Soottawat Benjakul ◽

Mehran Yasemi ◽

Hassan Ahmadi Gavlighi ◽

Xueming Xu

Keyword(s):

Antioxidant Activity ◽

Rainbow Trout ◽

Oncorhynchus Mykiss ◽

Protein Oxidation ◽

Lipid And Protein Oxidation ◽

Raw Fish

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 ◽

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 ◽

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 ◽

Autolysis of rainbow trout (Oncorhynchus mykiss) by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of protein hydrolysates

LWT ◽

10.1016/j.lwt.2020.110702 ◽

2021 ◽

Vol 140 ◽

pp. 110702

Author(s):

Mehdi Nikoo ◽

Joe M. Regenstein ◽

Farzaneh Noori ◽

Shima Piri Gheshlaghi

Keyword(s):

Antioxidant Activity ◽

Rainbow Trout ◽

Oncorhynchus Mykiss ◽

Protein Oxidation ◽

Protein Hydrolysates ◽

Enzymatic Activities ◽

Lipid And Protein Oxidation ◽

By Products

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 ◽

Dietary Carotenoid

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 ◽

Proximate Composition of Traditional Turkish Stuffed Meatballs Produced with Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Mince and Determination of its Colour and Sensory Quality during Frozen Storage (-18ºC)

Acta Aquatica Turcica ◽

10.22392/actaquatr.842738 ◽

2021 ◽

Vol 17 (3) ◽

pp. 361-375

Author(s):

Demet GÜVENİN ◽

Bahar TOKUR ◽

Koray KORKMAZ ◽

Yılmaz UÇAR

Keyword(s):

Rainbow Trout ◽

Oncorhynchus Mykiss ◽

Proximate Composition ◽

Sensory Quality ◽

Frozen Storage ◽

Stress during slaughter increases lipid metabolites and decreases oxidative stability of farmed rainbow trout ( Oncorhynchus mykiss ) during frozen storage

Food Chemistry ◽

10.1016/j.foodchem.2015.05.051 ◽

2016 ◽

Vol 190 ◽

pp. 5-11 ◽

Cited By ~ 15

Author(s):

G. Secci ◽

G. Parisi ◽

G. Dasilva ◽

I. Medina

Keyword(s):

Rainbow Trout ◽

Oncorhynchus Mykiss ◽

Oxidative Stability ◽

Frozen Storage ◽

Lipid Metabolites