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APPLICATION OF 2-TBA ACID REACTION TO FROZEN FISH EXUDATES AND DISTILLATES. EFFECT OF FREEZING RATE ON LIPID OXIDATION.

Author(s) : TOMAS M. C., ANON M. C.

Summary

THE OXIDATION OF LIPIDS IN FROZEN FISH WAS STUDIED, USING THE TBA TEST, APPLIEDTO EXUDATES WITHOUT PROTEINS OR DISTIL THE FISH WERE FROZEN AT DIFFERENT RATES DOWN TO -5 DEG C, WITH OR WITHOUT STORAGE. THROUGH THE USE OF EXUDATES, DRASTIC TREATMENTS AT DIFFERENT RATES, WHICH CAN CHANGE THE CONTENT OF SUBSTANCES WHICH REACT TO 2-TBA (TBARS), CAN BE AODT TBA TEST REVEALED LARGE DIFFERENCES AS A FUNCTION OF STORAGE TIME. BUT NO LARGE DIFFERENCES AS A FUNCTION OF FREEZING SPEED WERE FOUND. NEVERTHELESS, MEAT SHOULD BE FROZEN QUICKLY, BOTH TO SAVE ENERGY AND TO AVOID DEHYDRATION CAUSED BY LOW SPEEDS.

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Pages: 311-315

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Details

  • Original title: APPLICATION OF 2-TBA ACID REACTION TO FROZEN FISH EXUDATES AND DISTILLATES. EFFECT OF FREEZING RATE ON LIPID OXIDATION.
  • Record ID : 1992-1235
  • Languages: English
  • Publication date: 1990/09/18
  • Source: Source: Pap. Aberdeen Meet., IIR
    311-315; 1 fig.; 1 tabl.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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