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POSSIBLE EFFECT OF LIPID OXIDATION INDUCED BY INORGANIC SALTS ON PROTEIN EXTRACTABILITY (PE) IN FROZEN STORED FISH.

Author(s) : KOLODZIEJSKA I., SIKORSKI Z. E.

Summary

INORGANIC SALTS MAY CATALYSE OR INHIBIT CHEMICAL AND BIOCHEMICAL CHANGES IN FROZEN FISH MEAT. SODIUM CHLORIDE ADDED TO WASHED MINCED COD MEAT IN A CONCENTRATION CORRESPONDING TO IONIC STRENGTH 0.23 REDUCES THE RATE OF DECREASE IN PE DURING THE FIRST WEEK OF FROZEN STORAGE, AFTER 5 WEEKS THE PE IS LOWER THAN THAT IN CONTROL WASHED SAMPLES. THE EFFECT OF PROLONGED FROZEN STORAGE IN THE PRESENCE OF ADDED SALTS WAS MORE PRONOUNCED IN SLOWLY FROZEN SAMPLES. THE PEROXIDE NUMBER AND TBA VALUE IN WASHED FROZEN COD MINCE ARE VERY LOW AND ALMOST CONSTANT BUT INCREASE 4 AND 6 TIMES, RESPECTIVELY, IN SAMPLES CONTAINING SALT AFTER 5 WEEKS AT 253 K (-20 DEG C). SENSORY EVALUATION REVEALED SIGNIFICANT DIFFERENCES BETWEEN THE FROZEN SAMPLES CONTAINING SALTS AND THE CONTROLS ALREADY AFTER 2 WEEKS.

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Pages: 1981-4

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Details

  • Original title: POSSIBLE EFFECT OF LIPID OXIDATION INDUCED BY INORGANIC SALTS ON PROTEIN EXTRACTABILITY (PE) IN FROZEN STORED FISH.
  • Record ID : 1983-0596
  • Languages: English
  • Source: Advances in the refrigerated treatment of fish.
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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