Nicholas P L Tuckey

Summary

Publications

  1. ncbi Determination of volatile compounds in New Zealand Greenshell™ mussels (Perna canaliculus) during chilled storage using solid phase microextraction gas chromatography-mass spectrometry
    Nicholas P L Tuckey
    The New Zealand Institute for Plant and Food Research Ltd, Nelson, New Zealand
    Food Chem 136:218-23. 2013
  2. ncbi Effects of rested harvesting on muscle metabolite concentrations and K-values in Chinook salmon (Oncorhynchus tshawytscha) fillets during storage at 15 degrees C
    Nicholas P L Tuckey
    The New Zealand Inst for Plant and Food Research Limited, P O Box 5114, Port Nelson, Nelson 7043, New Zealand
    J Food Sci 75:C459-64. 2010
  3. ncbi Lipid oxidation is inhibited by isoeugenol exposure in chinook Salmon (Oncorhynchus Tshawytscha) fillets during storage at 15 degrees C
    Nicholas P L Tuckey
    New Zealand Inst for Plant and Food Research Limited, P O Box 5114, Port Nelson, New Zealand
    J Food Sci 74:C333-8. 2009

Collaborators

Detail Information

Publications3

  1. ncbi Determination of volatile compounds in New Zealand Greenshell™ mussels (Perna canaliculus) during chilled storage using solid phase microextraction gas chromatography-mass spectrometry
    Nicholas P L Tuckey
    The New Zealand Institute for Plant and Food Research Ltd, Nelson, New Zealand
    Food Chem 136:218-23. 2013
    ..SPME GC-MS was a useful tool for monitoring VOC profiles of Greenshell™ mussels and could aid in the development of technologies that monitor and improve product quality and consistency...
  2. ncbi Effects of rested harvesting on muscle metabolite concentrations and K-values in Chinook salmon (Oncorhynchus tshawytscha) fillets during storage at 15 degrees C
    Nicholas P L Tuckey
    The New Zealand Inst for Plant and Food Research Limited, P O Box 5114, Port Nelson, Nelson 7043, New Zealand
    J Food Sci 75:C459-64. 2010
    ..11% compared to 19.27% in rested fillets. Rested harvesting of Chinook salmon improved the fillets' metabolic potential postharvest, extending metabolite depletion times, changing IMP concentrations and reducing K-values...
  3. ncbi Lipid oxidation is inhibited by isoeugenol exposure in chinook Salmon (Oncorhynchus Tshawytscha) fillets during storage at 15 degrees C
    Nicholas P L Tuckey
    New Zealand Inst for Plant and Food Research Limited, P O Box 5114, Port Nelson, New Zealand
    J Food Sci 74:C333-8. 2009
    ..Our results show that rested harvesting of chinook salmon does not affect their oxidative stability immediately postharvest and that isoeugenol can function as an antioxidant in fish fillets as it prevented late-stage lipid oxidation...