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EFFECT OF THE MECHANICAL SEPARATION OF MEAT ON LIPID STABILITY IN THREE SPECIES OF TROPICAL FISH STORED AT 263 K (-10 DEG C).

[In Spanish. / En espagnol.]

Author(s) : GIL M.

Type of article: Article

Summary

COMPARISON, BY MEASURING PEROXIDE AND THIOBARBITURIC ACID INDEXES AND ANALYSIS OF THE FATTY ACID PROFILE, OF THE LIPID STABILITY OF WHOLEFISH MEAT AND OF MECHANICALLY SEPARATED MEAT. SIGNIFICANT DETERIORATION AND A HIGH PERCENTAGE OF UNSATURATED FATTY ACIDS ARE OBSERVED IN MECHANICALLY SEPARATED MEAT. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-207140.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1986-1519
  • Languages: Spanish
  • Source: Arch. latinoam. Nutr. - vol. 35 - n. 2
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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