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PROTECTION OF MENHADEN MINCE LIPIDS FROM RANCIDITY DURING FROZEN STORAGE.

Author(s) : HWANG K. T., REGENSTEIN J. M.

Type of article: Article

Summary

SEVERAL ANTIOXIDANTS AS WELL AS VACUUM PACKAGING AND CHANGES IN FROZEN STORAGE TEMPERATURES: 266 AND 253 K (-7 AND -20 DEG C) WERE TESTED FOR THEIR EFFECT ON THE PEROXIDE VALUES AND FREE FATTY ACIDS OF FROZEN MINCES FROM GULF MENHADEN, BREVOORTIA PATRONUS AND ATLANTIC MENHADEN, BREVOORTIA TYRANNUS. VACUUM PACKAGING WAS THE MOST EFFECTIVE IN RETARDING OXIDATIVE RANCIDITY. STORAGE AT 253 K ALSO REDUCED THE OXIDATION VERSUS 266 K. ASCORBIC ACID AND ERYTHORBIC ACID HAD THE BEST ANTIOXIDANT ACTIVITY OF THE ADDITIVES TESTED.

Details

  • Original title: PROTECTION OF MENHADEN MINCE LIPIDS FROM RANCIDITY DURING FROZEN STORAGE.
  • Record ID : 1990-2436
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 54 - n. 5
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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