ShareAbility 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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Indexing
- Themes: Fish and fish product
- Keywords: Vitamin C; Oxidation; Sea bass; Chemical analysis; Vitamin E; Fish; Freezing; Volatile compound
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