Lipid oxidation and brown discoloration of Niboshi during a storage at ambient or reduced temperature.

[In Japanese. / En japonais.]

Author(s) : TAKIGUCHI A.

Type of article: Article


Study, during 240 days of storage between -30 and 30 deg C, of the changes in lipid oxidation and discoloration in Niboshi (cooked and dried anchovies). Identification of aminoacids responsible for colour deterioration. Low temperatures delay lipid oxidation and stabilize anchovy colour.


  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1993-3396
  • Languages: Japanese
  • Source: Nippon Suisan Gakkaishi - vol. 58 - n. 3
  • Publication date: 1992


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