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Ability of chemical measurements to differentiate oxidative stabilities of frozen minced muscle tissue from farm-raised striped bass and hybrid striped bass.

Author(s) : ERICKSON M. C.

Type of article: Article

Summary

Several common methods and measurement of tocopherol and ascorbic acid loss were compared for evaluating oxidation of minced muscle tissue stored from -18 to -6 deg C for 0, 3, 6, and 9 months. Volatile fraction compounds were identified during storage.

Details

  • Original title: Ability of chemical measurements to differentiate oxidative stabilities of frozen minced muscle tissue from farm-raised striped bass and hybrid striped bass.
  • Record ID : 1994-3026
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 48 - n. 4
  • Publication date: 1993

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