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LIPIDS IN FROZEN MEAT AND FISH.

[In Japanese. / En japonais.]

Author(s) : TAKAMA K.

Type of article: Article

Summary

MAJOR DETERIORATIONS IN LIPIDS IN MEAT AND FISH FLESH DURING FROZEN STORAGE ARE DUE TO ENZYMATIC HYDROLYSIS AND OXIDATIO PHOSPHOLIPASE IS ACTIVATED WITH THE INITIATION OF THE LIPID PEROXIDATIVE REACTION INDUCED BY MICROSOMAL LIPOXYGENASE. THE MODELS INCLUDED SOME FACTORS SUCH AS THE AMOUNT OF LIPID, IRON, MYOGLOBIN AND HEMOGLOBIN ANDTHESE ARE USEFUL IN PREDICTING THE SHELF LIFE OF FROZEN MATERIALS BASED ON THE TBA-NUMBER. THE APPLICATION OF VACUUM PACKAGING AND MODIFIED ATMOSPHERE CONTAINING NITROGEN AND/OR CARBON MONOXIDE ARE EFFECTIVE IN IMPROVING THE OXIDATIVE STABILITIES OF MECHANICALLY SEPARATED FATTY MATERIALS.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1988-1920
  • Languages: Japanese
  • Source: Refrigeration - vol. 62 - n. 722
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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