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HYDROLYTIC CHANGES IN THE LIPIDS OF FISH ROE PRODUCTS DURING STORAGE.

Author(s) : KAITARANTA J. K.

Type of article: Article

Summary

RAINBOW TROUT ROE LIPIDS WERE COMPOSED OF ABOUT 51% PHOSPHOLIPIDS AND 46% TRIGLYCERIDES. THE RESPECTIVE PERCENTAGES IN WHITEFISH ROE WERE 31 AND 66. DURING THE COLD STORAGE OF SALTED ROE PRODUCTS BOTH OF THESE LIPIDS WERE HYDROLYZED, THE MAJORITY OF THE FREE FATTY ACIDS BEING PRODUCED FROM TRIGLYCERIDES. LIPID HYDROLYSIS IN FROZEN AND PASTEURIZED ROE WAS VERY SLOW.

Details

  • Original title: HYDROLYTIC CHANGES IN THE LIPIDS OF FISH ROE PRODUCTS DURING STORAGE.
  • Record ID : 1983-0184
  • Languages: English
  • Source: J. Food Technol. - vol. 17 - n. 1
  • Publication date: 1982/02
  • Document available for consultation in the library of the IIR headquarters only.

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