Composition of pates elaborated with mackerel flesh (Scomber scombrus) and tuna liver (Thunnus thynnus): comparison with commercial fish pates

By Aquerreta Y.   Astiasaran I.   Mohino A.   Bello J.  

Food Chemistry, Vol. 77, Iss. 2, 2002-05 ,pp. : 147-153

Elsevier

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Biogenic amine composition of the gonads of herring (Clupea harengus), mackerel (Scomber scombrus) and scallop (Pecten maximus)

By Mackie I.M.   Pirie L.   Yamanaka H.  

Food Chemistry, Vol. 60, Iss. 1, 1997-09 ,pp. : 57-59

Elsevier

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The effect of rosemary extract and omega-3 unsaturated fatty acids on the properties of gels made from the flesh of mackerel (Scomber scombrus) by high pressure and heat treatments

By Perez-Mateos M.   Gomez-Guillen M.C.   Hurtado J.L.   Solas M.T.   Montero P.  

Food Chemistry, Vol. 79, Iss. 1, 2002-10 ,pp. : 1-8

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The formation of non-volatile amines in relation to concentrations of free basic amino acids during postmortem storage of the muscle of scallop (Pecten maximus), herring (Clupea harengus) and mackerel (Scomber scombrus)

By Mackie I.M.   Pirie L.   Ritchie A.H.   Yamanaka H.  

Food Chemistry, Vol. 60, Iss. 3, 1997-11 ,pp. : 291-295

Elsevier

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Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)

By Wu H.-C.   Chen H.-M.   Shiau C.-Y.  

Food Research International, Vol. 36, Iss. 9, 2003-01 ,pp. : 949-957

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