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CHANGES IN FATTY ACIDS OF FROG LEGS DURING FROZEN STORAGE.

Author(s) : SARVADEVA A., SRIKAR L. N.

Type of article: Article

Summary

THE MAJOR COMPONENT OF THE LIPIDS, THE PHOSPHOLIPIDS CONSTITUTED 90% OF TOTAL LIPIDS. SHORT CHAIN FATTY ACIDS WERE NOTICED TO THE EXTENT OF 10%. DURING FROZEN STORAGE THE PROPORTION OF PHOSPHOLIPIDS DECREASED, WHILE THAT OF NEUTRAL LIPIDS INCREASED. SINCE THE TOTAL LIPID CONTENT WAS CONSTANT, PHOSPHOLIPASES WERE PRESUMABLY RESPONSIBLE FOR THIS CHANGE. ALTERATIONS IN THE FATTY ACID COMPOSITION OF THE NEUTRAL LIPIDS DURING STORAGE WERE CONSISTENT WITH SUCH A HYPOTHESIS.

Details

  • Original title: CHANGES IN FATTY ACIDS OF FROG LEGS DURING FROZEN STORAGE.
  • Record ID : 1983-0200
  • Languages: English
  • Source: J. Food Technol. - vol. 17 - n. 1
  • Publication date: 1982/02
  • Document available for consultation in the library of the IIR headquarters only.

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