ShareEFFECT 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.
Links
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Lipid; Fish; Fillet; Freezing; Fatty acid
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CHANGES IN THE LIPIDS OF OCEAN PERCH (SEBASTES ...
- Author(s) : FRICKE H., OEHLENSCHLÄGER J.
- Date : 1983
- Languages : German
- Source: Fette Seifen Anstrichm. - vol. 85 - n. 12
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STABILITY OF LIPIDS AND OMEGA-3 FATTY ACIDS DUR...
- Author(s) : POLVI S. M.
- Date : 1991
- Languages : English
- Source: J. Food Process. Preserv. - vol. 15 - n. 3
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CHANGES IN FLESH LIPIDS OF SEER FISH DURING FRO...
- Author(s) : FAZAL A. A., SRIKAR L.N.
- Date : 1987
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 24 - n. 6
View record
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VARIATION IN N-3 FATTY ACID CONTENT OF FRESH AN...
- Author(s) : HARDY R. W., KING I. B.
- Date : 1989
- Languages : English
- Source: Omega 3 News - vol. 4 - n. 4
View record
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Effect of storage at -18 deg C on lipid composi...
- Author(s) : BARBANI R., MARCHESELLI M.
- Date : 1995
- Languages : Italian
- Source: Riv. ital. Sostanze grasse - vol. 72 - n. 3
View record