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Comparison of chemical measurements to differentiate oxidative stability of frozen minced tilapia fish muscle.

Author(s) : ERICKSON M. C., THED S. T.

Type of article: Article

Summary

Blue tilapia (BT) and red tilapia (RT) were subjected to fluctuating frozen temperatures (-18 to -6 deg C) for periods up to 9 months. A greater instability in RT tissue as compared with BT tissue during early phases of oxidation, noted by an increased generation of propanal in RT tissue, could be accounted for by differences between RT and BT in their antioxidant concentrations. In late stages of storage, losses in both alpha- and gamma-tocopherols, increases in hydroperoxides, propanal, hexanal, acetaldehyde, total volatiles and aqueous fluorescent pigments were consistent in distinguishing the greater susceptibility of BT's tissue to oxidize than RT's tissue.

Details

  • Original title: Comparison of chemical measurements to differentiate oxidative stability of frozen minced tilapia fish muscle.
  • Record ID : 1996-1688
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 29 - n. 5
  • Publication date: 1994/10
  • Document available for consultation in the library of the IIR headquarters only.

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