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Comparison of quality loss and changes in the glutathione antioxidant system in stored mackerel and bluefish muscle.

Author(s) : JIA T. D., KELLEHER S. D., HULTIN H. O., PETILLO D., MANEY R., KRZYNOWEK J.

Type of article: Article

Summary

Determination of the stability of fish paste during storage at -20 and 2 deg C. Research on the significance of relationships between glutathione losses, the production of substances reacting with thiobarbituric acid and deterioration of the sensory quality in fish. Glutathion possesses an antioxidant activity that protects fish muscles in the early stages of storage.

Details

  • Original title: Comparison of quality loss and changes in the glutathione antioxidant system in stored mackerel and bluefish muscle.
  • Record ID : 1997-2262
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 44 - n. 5
  • Publication date: 1996

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