Changes in free amino acid composition caused by lipid oxidation in pulverized niboshi (boiled and dried anchovy [Engraulis japonicus]) during storage

Changes in free amino acid composition caused by lipid oxidation in pulverized niboshi (boiled and dried anchovy [Engraulis japonicus]) during storage

Niboshi (boiled and dried anchovy) was prepared from fatty and lean raw materials, pulverized, packed in a plastic pouch with and without an oxygen absorber, then stored at 25 and -20 degree C for 60 days. Lipid oxidation and changes in the free amino acid compositions of the pulverized niboshi duri...

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Veröffentlicht in:Fisheries science 1996-04, Vol.62 (2), p.240-245
1. Verfasser: Takiguchi, A. (Chiba-ken. Fisheries Experiment Station, Chikura (Japan))
Format: Artikel
Sprache:eng
Schlagworte:
ACIDE AMINE
ALMACENAMIENTO
ALMACENAMIENTO CONGELADO
AMINO ACIDS
AMINOACIDOS
BROWNING
BRUNISSEMENT
CHEMICAL COMPOSITION
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
CONTENIDO DE LIPIDOS
DRIED FISH
ENGRAULIS
Engraulis japonica
FROZEN STORAGE
LIPID CONTENT
LIPID PEROXIDATION
Marine
OSCURECIMIENTO
OXIDACION
OXIDATION
OXYDATION
PEROXIDACION LIPIDICA
PEROXYDATION DES LIPIDES
PESCADO SECO
POISSON SECHE
STOCKAGE
STOCKAGE CONGELE
STORAGE
TENEUR EN LIPIDES
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Beschreibung
Zusammenfassung:Niboshi (boiled and dried anchovy) was prepared from fatty and lean raw materials, pulverized, packed in a plastic pouch with and without an oxygen absorber, then stored at 25 and -20 degree C for 60 days. Lipid oxidation and changes in the free amino acid compositions of the pulverized niboshi during storage, were investigated.
ISSN:0919-9268
1444-2906
DOI:10.2331/fishsci.62.240