Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

This research focuses on the lipid fraction and the rancidity stability of commercial canned Atlantic Chub mackerel (Scomber colias). For it, two different concentrations of aqueous extracts of two abundant algae (Fucus spiralis and Ulva lactuca) are included in the brine‐packing (aq. 2% NaCl) mediu...

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Veröffentlicht in:	European journal of lipid science and technology 2019-08, Vol.121 (8), p.n/a
Hauptverfasser:	Barbosa, Roberta G., Trigo, Marcos, Campos, Carmen A., Aubourg, Santiago P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Algae algae extracts Antioxidants Breakdown brine packing Canning Chemical compounds Composition effects Constituents Fatty acids Fish fish canning Fluorescence Fucus spiralis Heat treatment lipid changes Lipid composition Lipid peroxidation Lipids Mackerel Optimization Organic chemistry Oxidation Packing Peroxides Phospholipids Preservatives Rancidity rancidity stability Saline water Scomber colias Sensory properties Sodium chloride Stability Sterols Tocopherol Ulva lactuca Vitamin E
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