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LIPID CHANGES IN COD MUSCLE TISSUE FROZEN IN LIQUID NITROGEN DURING FROZEN STORAGE.

Author(s) : STODOLNIK L.

Summary

THE EFFECT OF A FINAL TEMPERATURE OF 263, 243 AND 213 K OF COD FILLETS CHILLED BY LIQUID NITROGEN SPRAY ON THE AMOUNT OF FREE AND TOTAL LIPIDS, THEIR OXIDATION ANDTHE FREE FATTY ACID CONTENT DURING STORAGE AT 245 K WERE DETERMINED. FREE LIPIDS AMOUNT TO 15% OF TOTAL LIPIDS AND PHOSPHOLIPIDS ARE THE PREDOMINATING CONSTITUENTS IN BOTH FORMS OF LIPIDS. THERE WAS A RAPID INCREASE IN FREE FATTY ACID CONTENT BUT NOT SO FAST AS IN THE TOTAL LIPID FRACTION, MAINLY IN FILLETS AT23 FREE LIPIDS ARE OXIDIZED AND THE PEROXIDE CONTENT IN TOTAL LIPIDS IS DUE TO THE OXIDATION OF LIPID CONSTITUENTS PRESENT IN THE FREE FORM.

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Details

  • Original title: LIPID CHANGES IN COD MUSCLE TISSUE FROZEN IN LIQUID NITROGEN DURING FROZEN STORAGE.
  • Record ID : 1987-0595
  • Languages: English
  • Source: Storage lives of chilled and frozen fish and fish products.
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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