Share

LIPID OXIDATION IN FATTY FISH: THE EFFECT OF SALT CONTENT IN THE MEAT OF FROZEN SARDINE.

Author(s) : DAMODARAN NAMBUDIRY D.

Type of article: Article

Summary

SODIUM CHLORIDE ACTS AS A PROXIDANT IN FATTY FISH (FROZEN SARDINE), WHEN PRESENT AT LOWER CONCENTRATIONS. AS THE CONCENTRATION IS INCREASED, IT INHIBITS LIPID OXIDATION AS SHOWN BY LOWER VALUES OF PEROXIDE AND THIOBARBITURIC ACID. THE ADVERSE EFFECT OF HIGHER CONCENTRATIONS OF SALT ON LIPID OXIDATION MAY BE DUE TO THE INHIBITIVE EFFECT OF SALT ON THE CATALYSTS OF LIPID OXIDATION IN FISH.

Details

  • Original title: LIPID OXIDATION IN FATTY FISH: THE EFFECT OF SALT CONTENT IN THE MEAT OF FROZEN SARDINE.
  • Record ID : 1982-0885
  • Languages: English
  • Publication date: 1980
  • Source: Source: J. Food Sci. Technol.
    vol. 17; n. 4; 176-178; 3 fig.; 1 tabl.; 13 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing