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CHANGES IN ROE LIPIDS OF BALTIC HERRING, BALTIC COD AND SEA TROUT DURING COLD AND FROZEN STORAGE.

Author(s) : STODOLNIK L.

Summary

STORAGE WAS AT 275 AND 248 K (2 AND -25 DEG C). AT FIRST THE EGGS WERE AT THE GONAD STAGE OF MATURITY. THE LIPIDS WERE DEFINED AND ANALYZED. TROUT LIPIDS WERE MORE STABLE AT 275 K. AFTER 7 AND 9 DAYS OF STORAGE THE FATTY ACID CONTENT OF THE COD INCREASED 3.5 TIMES ; THAT OF THE HERRINGS 2 TIMES. AT 248 K THE OXIDATION OF LIPIDS IS INSIGNIFICANT, AND THE PEROXIDE CONTENT DOES NOT VARY AFTER 7 MONTHS. OTHER RESULTS ARE GIVEN. CONCLUSION: EGGS ARE NOT VERY SENSITIVE AT THESE TEMPERATURES.

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Pages: 237-243

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Details

  • Original title: CHANGES IN ROE LIPIDS OF BALTIC HERRING, BALTIC COD AND SEA TROUT DURING COLD AND FROZEN STORAGE.
  • Record ID : 1992-1222
  • Languages: English
  • Publication date: 1990/09/18
  • Source: Source: Pap. Aberdeen Meet., IIR
    237-243; 7 fig.; 2 tabl.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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