ShareLIPID STABILITY OF SARDINES WITH A DIFFERENT LIPID CONTENT DURING STORAGE AT 255 K (-18 DEG C).
[In Spanish. / En espagnol.]
Author(s) : BELTRAN A., MORAL A.
Type of article: Article
Summary
MEASUREMENT OF PEROXIDE AND TBA INDEXES IN SARDINES DURING COLD STORAGE. THE SARDINES WITH A HIGH LIPID CONTENT (THIS CONTENT VARIES ACCORDING TO THE SEASON) ARE MORE STABLE, MORE RESISTANT TO OXIDATION AND LESS SENSITIVE TO HYDROLYTIC RANCIDITY.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1991-2185
- Languages: Spanish
- Source: An. Bromatol. - vol. 42 - n. 1
- Publication date: 1990
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Oxidation; Lipid; Sardine; Chemical property; Fish; Freezing
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GAS CHROMATOGRAPHIC ESTIMATION OF OXIDATIVE DET...
- Author(s) : BELTRAN A., MORAL A.
- Date : 1990
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 23 - n. 6
View record
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LIPID OXIDATION IN FATTY FISH: THE EFFECT OF SA...
- Author(s) : DAMODARAN NAMBUDIRY D.
- Date : 1980
- Languages : English
View record
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BIOCHEMICAL CHANGES IN TWO SPECIES OF MARINE FI...
- Author(s) : FAZAL A. A., SRIKAR L. N.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
View record
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KEEPING QUALITY OF VACUUM-PACKAGED SMOKED SARDI...
- Author(s) : BELTRAN A., MORAL A.
- Date : 1990
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 23 - n. 3
View record
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EFFECT OF SODIUM CHLORIDE ON THE OXIDATION AND ...
- Author(s) : TAKIGUCHI A.
- Date : 1989
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 55 - n. 9
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