Study of the oxidative degradation of farmed salmon lipids by means of Fourier transform infrared spectroscopy. Influence of salting

Farmed salmon fillets were dry-salted for 24 h. Both salted and unsalted samples were submitted to oxidative conditions at 50 °C in an oven with circulating air. Lipids of both samples were extracted daily from aliquots and studied by Fourier transform infrared spectroscopy. The infrared spectra of...

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Veröffentlicht in:	Journal of the science of food and agriculture 2004-09, Vol.84 (12), p.1528-1534
Hauptverfasser:	Guillen, M.D, Ruiz, A, Cabo, N
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences farmed fish farmed salmon Fish and seafood industries fish fillets Food industries Fourier transform infrared spectroscopy Fourier transforms Fundamental and applied biological sciences. Psychology Infrared radiation lipids Oxidation oxidative stability Salmon Salmonidae Salt salted fish salting Spectrum analysis
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