ShareEffect of pre-freezing iced storage on the lipid fractions of Ariomma indica during frozen storage.
Author(s) : SANKAR T. V., RAGHUNATH M. R.
Type of article: Article
Summary
This Indian fish is frozen on board, after being kept in ice for 0 to 12 hours. Lipid composition of frozen fish is controlled during storage for 315 days at -18 deg C. An increase in free fatty acid content and losses in phospholipids and triglycerides are noted. Lipid oxidation is more intense in fish kept in ice before freezing.
Details
- Original title: Effect of pre-freezing iced storage on the lipid fractions of Ariomma indica during frozen storage.
- Record ID : 1996-2335
- Languages: English
- Source: Fish. Technol. - vol. 32 - n. 2
- Publication date: 1995
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Oxidation; Ice; Lipid; Fish; Cold storage; Freezing
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- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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