ShareAntioxidative properties of biostimulator mumio-asil in the minced muscle tissue of herring during frozen storage.
[In Polish. / En polonais.]
Author(s) : STODOLNIK L., PRZEMYSLAW B.
Type of article: Article
Summary
The effect of 0,25, 0,50 and 0,75% concentrations of a biostimulator mumio-asil on frozen stability of lipids in the minced muscle tissue of Baltic herring was determined by chemical evaluation. Samples were stored at -25 deg C for 3 months. Results indicated that the biostimulator used at 0,50 and 0,75% effectively inhibited formation of secondary oxidation products.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1999-1754
- Languages: Polish
- Source: Chlodnictwo - vol. 33 - n. 5
- Publication date: 1998
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Muscle; Lipid; Stability; Fish; Herring; Cold storage; Freezing; Additive
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