ShareLIPID DETERIORATION AND ITS INHIBITION OF JAPANESE OYSTER (CRASSOSTREA GIGAS) DURING FROZEN STORAGE.
Author(s) : JEONG Y.
Type of article: Article
Summary
PEROXIDE INDEXES AND THE FREE FATTY ACID CONTENT INCREASE GRADUALLY DURING STORAGE. ON THE OTHER HAND, THE PHOSPHATIDYLCHOLINE AND TRIGLYCERIDES CONTENTS DECREASE. THESE CHANGES ARE MORE IMPORTANT AT 253 THAN AT 238 K (-20 THANAT -35 DEG C). THE USE OF AN ANTIOXIDANT (DIBUTYLHYDROXYTOLUENE, VITAMIN E) INHIBITS LIPID DEGRADATION AT 253 K. (Bibliogr. int. CDIUPA, FR. , 91-270122.
Details
- Original title: LIPID DETERIORATION AND ITS INHIBITION OF JAPANESE OYSTER (CRASSOSTREA GIGAS) DURING FROZEN STORAGE.
- Record ID : 1991-2193
- Languages: English
- Source: Nippon Suisan Gakkaishi - vol. 56 - n. 12
- Publication date: 1990
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Indexing
- Themes: Fish and fish product
- Keywords: Lipid; Antioxidant; Chemical property; Mollusc; Oyster; Freezing
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