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Effect of storage at -18 deg C on lipid composition of muscle tissues of red mullet (mullus barbatus).

[In Italian. / En italien.]

Author(s) : BARBANI R., MARCHESELLI M.

Type of article: Article

Summary

During storage for 9 months at -18 deg C, the increase in peroxide content, the stability of total lipid concentration and the distribution of fatty acids in neutral fats, the progressive decrease of the phospholipids and the lowering of polyunsaturated fatty acid content in polar fats have been observed.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1996-1684
  • Languages: Italian
  • Source: Riv. ital. Sostanze grasse - vol. 72 - n. 3
  • Publication date: 1995

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