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CHANGES IN LIPIDS AND PROTEINS OF MARINE CATFISH (TACHYSURUS DUSSUMIERI) DURING FROZEN STORAGE.

Author(s) : SRIKAR L. N., SESHADARI H. S., FAZAL A. A.

Type of article: Article

Summary

CHANGES IN LIPIDS AND PROTEIN OF CATFISH WERE FOLLOWED OVER 300 DAYS AT 253 K (-20 DEG C). PHOSPHOLIPIDS DECREASED AND FREE FATTY ACIDS (FFA) AND PEROXIDE VALUE INCREASED. A LINEAR RELATIONSHIP BETWEEN PHOSPHOLIPIDS AND FFAWAS OBSERVED, SUGGESTING THE FFA WERE FORMED BY HYDROLYSIS OF PHOSPHOLIPID POLYUNSATURATED FATTY ACIDS INCREASED IN THE NEUTRAL LIPID FRACTION AND DECREASED IN THE PHOSPHOLIPID FRACTIONS ; THIS SUGGESTS HYDROLYSIS OF THE LATTER AND RELEASE OF FREE POLYUNSATURATED FATTY ACIDS INTO THE NEUTRAL FRACTION. THERE IS ALSO A DENATURATION OF PROTEINS ON PROLONGED FROZEN STORAGE.

Details

  • Original title: CHANGES IN LIPIDS AND PROTEINS OF MARINE CATFISH (TACHYSURUS DUSSUMIERI) DURING FROZEN STORAGE.
  • Record ID : 1990-2431
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 24 - n. 6
  • Publication date: 1989/12
  • Document available for consultation in the library of the IIR headquarters only.

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