A COMPARISON CONVENTIONAL AND FLUORESCENCE DETECTION METHODS OF COOKING-INDUCED DAMAGED TO COMMON KILKA (CLUPEONELLA CULTRIVENTRIS)

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

NASERI MAHMOUD; REZAEI MASOUD; HOSSEINI HEDAYAT; ABBASI MAHDIEH; SABZEVARI O.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF MARINE SCIENCES AND TECHNOLOGY Year:2005 | Volume:4 | Issue:1-2 Page(s): 75-82

Download Full-Text

Persian Verion

View:

894

Download:

Cites:

Information Journal Paper

Title

A COMPARISON CONVENTIONAL AND FLUORESCENCE DETECTION METHODS OF COOKING-INDUCED DAMAGED TO COMMON KILKA (CLUPEONELLA CULTRIVENTRIS)

Author(s)

Keywords

STEAM COOKINGQ4

QUALITYQ2

FLOURESENCEQ2

COMMON KILKA (CLUPEONELLA CULTRIVENTRIS)Q4

Abstract

The efficiency of several QUALITY evaluation indices was assessed to determine the effect of STEAM COOKING on common Kilka QUALITY. For this purpose, samples were cooked by saturated steam (102-103oC) in a retort with 1.02 atmospherics pressure for 15 minutes. Qualitative characteristics, including total lipid, free fatty acids, tiobarbituric acid contents and the profile of fatty acids in raw and cooked fish were determined and compared with fluorescence contents (aqueous and organic phases) of lipid extract obtained from those samples. Results indicated the fluorescence method as a good technique for degradation QUALITY assessment of cooked product compared with other methods.

Cites

No record.

References

Cite

APA: Copy

NASERI, MAHMOUD, REZAEI, MASOUD, HOSSEINI, HEDAYAT, ABBASI, MAHDIEH, & SABZEVARI, O.. (2005). A COMPARISON CONVENTIONAL AND FLUORESCENCE DETECTION METHODS OF COOKING-INDUCED DAMAGED TO COMMON KILKA (CLUPEONELLA CULTRIVENTRIS). JOURNAL OF MARINE SCIENCES AND TECHNOLOGY, 4(1-2), 75-82. SID. https://sid.ir/paper/74598/en

Vancouver: Copy

NASERI MAHMOUD, REZAEI MASOUD, HOSSEINI HEDAYAT, ABBASI MAHDIEH, SABZEVARI O.. A COMPARISON CONVENTIONAL AND FLUORESCENCE DETECTION METHODS OF COOKING-INDUCED DAMAGED TO COMMON KILKA (CLUPEONELLA CULTRIVENTRIS). JOURNAL OF MARINE SCIENCES AND TECHNOLOGY[Internet]. 2005;4(1-2):75-82. Available from: https://sid.ir/paper/74598/en

IEEE: Copy

MAHMOUD NASERI, MASOUD REZAEI, HEDAYAT HOSSEINI, MAHDIEH ABBASI, and O. SABZEVARI, “A COMPARISON CONVENTIONAL AND FLUORESCENCE DETECTION METHODS OF COOKING-INDUCED DAMAGED TO COMMON KILKA (CLUPEONELLA CULTRIVENTRIS),” JOURNAL OF MARINE SCIENCES AND TECHNOLOGY, vol. 4, no. 1-2, pp. 75–82, 2005, [Online]. Available: https://sid.ir/paper/74598/en

Related Journal Papers