Oxidation rate of lipid in fish muscles during storage at low temperature

Kinetic research was carried out to compare the effects of storage temperature and lipid content on the rates of oxidative deterioration of lipid in fish muscles (skipjack, sardine) during storage at low temperatures (from 5 to -20°C). Peroxide value (POV) was preferable to other indexes for estimat...

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Veröffentlicht in:	NIPPON SUISAN GAKKAISHI 1994/07/25, Vol.60(4), pp.509-513
Hauptverfasser:	Miki, H. (Kagoshima Univ. (Japan). Faculty of Fisheries), Nishimoto, J, Nishimoto, M, Shindo, J
Format:	Artikel
Sprache:	eng ; jpn
Schlagworte:	ALMACENAMIENTO EN FRIGORIFICOS ATUN CONTENIDO DE LIPIDOS FISH LIPID CONTENT LIPID PEROXIDATION LIPIDE LIPIDOS LIPIDS MUSCLE MUSCLES MUSCULOS OXIDACION OXIDATION OXYDATION PEROXIDACION LIPIDICA PEROXIDES PEROXIDOS PEROXYDATION DES LIPIDES PEROXYDE PESCADO POISSON (ALIMENT) REFRIGERATED STORAGE SARDINA SARDINE SARDINES Sardinops melanosticta STOCKAGE AU FROID TENEUR EN LIPIDES THON TUNA
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