ShareChanges in lipids of whole and minced rayfish (Raya clavata) muscle during frozen storage.
Author(s) : FERNANDEZ REIRIZ M. J., PASTORIZA L., SAMPEDRO G., HERRERA J. J.
Type of article: Article
Summary
Effects of storage temperature (-18 or -40 deg C) and BHT addition on the lipid classes and fatty acid composition of minced rayfish. Significative changes in phospholipid and free and polyunsaturated fatty acid contents are outlined. Mincing the muscles facilitates hydrolysis and oxidation reactions which were reduced by low-temperature storage.
Details
- Original title: Changes in lipids of whole and minced rayfish (Raya clavata) muscle during frozen storage.
- Record ID : 1996-2337
- Languages: English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 200 - n. 6
- Publication date: 1995
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Mince; Lipid; Ray; Fish; Cold storage; Freezing
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Lipid changes in muscle tissue of ray (Raja cla...
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- Languages : English
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- Date : 1994
- Languages : English
- Source: J. agric. Food Chem. - vol. 51 - n. 1
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- Date : 1994
- Languages : English
- Source: J. Sci. Food Agric. - vol. 66 - n. 1
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- Date : 1994/05
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Effect of unidirectional freezing on lipid chan...
- Author(s) : KOLAKOWSKA A., KOLAKOWSKI E., SZCZYGIELSKI M.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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