ShareFACTORS AFFECTING DEVELOPMENT OF RANCID OFF ODOUR IN COOKED FISH MEATS DURING STORAGE AT 5 DEG C.
Author(s) : KOIZUMI C., WADA S., OHSHIMA T.
Type of article: Article
Summary
DISCUSSION OF THE POSSIBLE ROLE OF HEMIC PIGMENTS AS CATALYZERS OF LIPID OXIDATION IN FISH MEAT. COMPARISON OF THE DETERIORATION RATE OF THE MEAT OF SEVERAL FISH SPECIES (SAURY, SARDINE, MACKEREL, HALIBUT, ETC). (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-232734.
Details
- Original title: FACTORS AFFECTING DEVELOPMENT OF RANCID OFF ODOUR IN COOKED FISH MEATS DURING STORAGE AT 5 DEG C.
- Record ID : 1989-0179
- Languages: English
- Source: Nippon Suisan Gakkaishi - vol. 53 - n. 11
- Publication date: 1987
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Mackerel; Lipid; Rancidity; Organoleptic property; Sardine; Fish; Development; Cooking
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