ShareIRRADIATION DELAYED OXIDATIVE RANCIDITY IN TUNA LOINS.
Author(s) : QUARANTA H. O., PICCINI J. L., PEREZ S. S.
Type of article: Article
Summary
THE THIOBARBITURIC ACID VALUES OF IRRADIATED TUNA AND CONTROL SAMPLES REACHED A MAXIMUM AFTER 25 AND 10 DAY COLD STORAGE, RESPECTIVELY. THERE IS THEN A DECREASE FOR BOTH KINDS OF SAMPLES. A CORRELATION WAS DERIVED WITH SENSORY SCORES. (Bull. anal. CIE, FR., 38, N 9, 1984/09, 84-302-3.
Details
- Original title: IRRADIATION DELAYED OXIDATIVE RANCIDITY IN TUNA LOINS.
- Record ID : 1985-1136
- Languages: English
- Source: J. agric. Food Chem. - vol. 14 - n. 2
- Publication date: 1984
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Oxidation; Irradiation; Tuna; Chilling; Organoleptic property; Fish; Fillet
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