ShareCHANGES IN LIPIDS DURING THE STORAGE OF KRILL(EUPHAUSIA SUPERBA DANA) AT 276 K (3 DEG C).
Author(s) : KOLAKOWSKA A.
Type of article: Article
Summary
COMPOSITION AND LIPID CONTENT SENSITIVE TO OXIDATION CATALYZED BY ULTRAVIOLET AND CAROTENOID CONCENTRATION OF KRILL STORED 72 HRS AT 276 K. PHOSPHOLIPIDS ARE SUBJECTED TO THE MOST IMPORTANT VARIATIONS. TRIACYLGLYCEROLS, DIACYLGLYCEROLS AND WAXY ESTERS ARE NOT DETERIORATED. MONOGLYCERIDES ARE NOT DETECTED. AS THERE IS NO SIGNIFICANT DIFFERENCE BETWEEN IODINE INDEX AND CAROTENOID CONTENT, THE DIFFERENCES ON THE OXIDATION RATE MAY BE DUE TO THE DECOMPOSITION OF PEROXIDES.
Details
- Original title: CHANGES IN LIPIDS DURING THE STORAGE OF KRILL(EUPHAUSIA SUPERBA DANA) AT 276 K (3 DEG C).
- Record ID : 1989-1034
- Languages: English
- Source: Z. Lebensm.-Unters. -Forsch. - n. 186
- Publication date: 1988
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Oxidation; Lipid; Chilling; Phospholipid; Krill; Crustacea
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- Date : 1985
- Languages : English
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- Author(s) : KOLAKOWSKA A.
- Date : 1989
- Languages : English
- Source: Nahrung - vol. 33 - n. 3
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- Date : 1988
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- Author(s) : OHSHIMA T., WADA S., KOIZUMI C.
- Date : 1985
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 6
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