Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids
Version of Record online: 28 FEB 2014
© 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
European Journal of Lipid Science and Technology
Volume 116, Issue 5, pages 596–605, May 2014
How to Cite
Ortiz, J., Vivanco, J. P. and Aubourg, S. P. (2014), Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids. Eur. J. Lipid Sci. Technol., 116: 596–605. doi: 10.1002/ejlt.201300239
- Issue online: 12 MAY 2014
- Version of Record online: 28 FEB 2014
- Accepted manuscript online: 18 DEC 2013 07:17AM EST
- Manuscript Accepted: 21 NOV 2013
- Manuscript Revised: 21 OCT 2013
- Manuscript Received: 10 JUL 2013
- Domeyko Project 2010-VID-Universidad de Chile
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Figure S1. GC chromatogram of control (untreated) canned Atlantic salmon.
Figure S2. HPLC chromatogram of standard astaxanthin.
Table S1. Equations for the calibration curves including analytical data of the repeatability (coefficient of variation), linearity (coefficient of determination) and the standard error values for the slope and the intercept, for the determination of selected compounds: palmitic acid, oleic acid, DHA, and astaxanthin
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