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Oxidative stability of fresh and heat-processed dark and light muscles of mackerel (Scomber scombus).

Author(s) : SHAHIDI F., SPURVEY S. A.

Type of article: Article

Summary

Change during storage at 4 deg C for 21 days of conjugated dienes, the thiobarbituric acid index, proponal and hexanal concentrations and proportions of alphatic-olefinic proton and aliphatic-diallylmethylene proton of lipids. The degree of oxidation is higher in dark muscles. Thermal treatment accelerates oxidation of dark muscles, but slows down oxidation in light muscles.

Details

  • Original title: Oxidative stability of fresh and heat-processed dark and light muscles of mackerel (Scomber scombus).
  • Record ID : 1997-3434
  • Languages: English
  • Source: J. Food Lipids - vol. 3 - n. 1
  • Publication date: 1996

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