ShareOXIDATION OF THE LIPIDS OF FREEZE-DRIED CURED FISH MEAT AT DIFFERENT EQUILIBRIUM RELATIVE HUMIDITIES.
Author(s) : KOIZUMI C.
Type of article: Article
Summary
MEASUREMENT OF THE PEROXIDE INDEX AND DETERMINATION OF THE LIPID COMPOSITION OF SAMPLES OF FREEZE-DRIED CURED MEAT OF BLUEFIN TUNA AND SABLEFISH, STORED AT 298 K (25 DEG C). THE EQUILIBRIUM RELATIVE HUMIDITY OF THESE PRODUCTS RANGES BETWEEN 0 AND 71%. THE OXIDATION RATE OF LIPIDS AND THE CHANGES IN LIPID COMPOSITION DEPEND ON THE SPECIES AND RELATIVE HUMIDITIES. THE LIPIDS ARE ENZYMATICALLY HYDROLYSED AT HIGH RELATIVE HUMIDITIES. (Bull. bibliogr. CDIUPA, FR., 14, N.10, OCT. 1980, 22 ; 147746.
Details
- Original title: OXIDATION OF THE LIPIDS OF FREEZE-DRIED CURED FISH MEAT AT DIFFERENT EQUILIBRIUM RELATIVE HUMIDITIES.
- Record ID : 1981-1379
- Languages: English
- Source: Bull. jap. Soc. sci. Fish. - vol. 46 - n. 7
- Publication date: 1980
Links
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Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Oxidation; Freeze-drying; Lipid; Tuna; Fish; Peroxide; Cod
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