Share

Multivariate evaluation of lipid hydrolysis and oxidation data from light and dark muscle of frozen stored rainbow trout (Oncorhynchus mykiss).

Author(s) : INGEMANSSON T., KAUFMANN P., EKSTRAND B.

Type of article: Article

Summary

The main cause for lipid deterioration during cold storage is hydrolysis. The hydrolysis causes an increase in the fatty acids content of fillets stored at -15 deg C for 34 weeks. By means of multivariate evaluation it is possible to classify samples according to storage time and water temperature (5 or 12 deg C) during the growth of trout.

Details

  • Original title: Multivariate evaluation of lipid hydrolysis and oxidation data from light and dark muscle of frozen stored rainbow trout (Oncorhynchus mykiss).
  • Record ID : 1996-2340
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 43 - n. 8
  • Publication date: 1995

Links


See other articles in this issue (2)
See the source

Indexing