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EFFECT OF SODIUM CHLORIDE ON THE OXIDATION AND LIPID HYDROLYSIS OF SARDINE SALTED FILLETS, DURING STORAGE.

[In Japanese. / En japonais.]

Author(s) : TAKIGUCHI A.

Type of article: Article

Summary

COMPARISON OF THE OXIDATION AND LIPID HYDROLYSIS LEVELS IN FISH FILLETS CONTAINING FROM 0.39 TO 9.19% OF SODIUM CHLORIDE AND STORED AT 278, 270, 253 OR 238 K (5, -3, -20 OR -35 DEG C). CHEMICAL ANALYSES INDICATE THAT SODIUM CHLORIDE PROMOTES OXIDATION BUT INHIBITS LIPID HYDROLYSIS. THESE EFFECTS ARE DEPENDENT ON THE SODIUM CHLORIDE CONCENTRATION AND ON STORAGE TEMPERATURE. (Bibliogr. int. CDIUPA, FR., 90-256772.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1990-2426
  • Languages: Japanese
  • Source: Nippon Suisan Gakkaishi - vol. 55 - n. 9
  • Publication date: 1989

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