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Lipid peroxidation and chemical changes in catfish (Ictalurus punctatus) muscle microsomes during frozen storage.

Author(s) : EUN J. B., BOYLE J. A., HEARNSBERGER J. O.

Type of article: Article

Summary

Below -10 deg C the NADH (nicotinamide-adenine-dinucleotide hydrogenated)-dependent lipid peroxidation system is inhibited. Peroxidation remains after thawing, but inversely related to storage temperature. Microsome yield and lipid content were lower in the fillets stored at -10 than at -40 deg C. Most microsomal fatty acids, especially polyunsaturated fatty acids, gradually decreased in the fish fillets stored at -10 deg C. Prolonged storage of catfish fillets would require storage below -20 deg C. Any thawing would result in reactivation of the peroxidase system.

Details

  • Original title: Lipid peroxidation and chemical changes in catfish (Ictalurus punctatus) muscle microsomes during frozen storage.
  • Record ID : 1995-1004
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 2
  • Publication date: 1994/03
  • Document available for consultation in the library of the IIR headquarters only.

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