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Effect of unidirectional freezing on lipid changes during storage of minced bream.
Author(s) : KOLAKOWSKA A., KOLAKOWSKI E., SZCZYGIELSKI M.
Summary
The objective was to determine how unidirectional freezing would affect the stability of lipids in minced fish after frozen storage. Minced bream (Abramis brama) were unidirectionally or conventionally frozen. Lipid content, composition and oxidation were analyzed after 3 and 9 months, and 2 years storage at -20 deg C. After 2 years frozen storage of bream minces, peroxide value was 15 times lower, fluorescence and absorbance 3 times lower in unidirectional meat minces than in conventionally frozen samples. Unidirectional freezing could reduce lipid oxidation in minced fish during frozen storage.
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Pages: 196-201
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Details
- Original title: Effect of unidirectional freezing on lipid changes during storage of minced bream.
- Record ID : 1996-1060
- Languages: English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Publication date: 1995/08/20
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Oxidation; Chemical composition; Mince; Lipid; Fish; Cold storage; Freezing; Fresh water
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