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Protein and lipid changes in pink perch (Nemipterus japonicus) mince during frozen storage.

Author(s) : VERMA J. K., SRIKAR L. N.

Type of article: Article

Summary

Frozen storage of pink perch mince resulted in non-significant decrease in crude protein, total lipid and water soluble protein during initial storage, whereas salt soluble protein decreased significantly throughout the storage. Free fatty acids, peroxide value, trimethylamine nitrogen, and total volatile base nitrogen were found to increase significantly throughout the storage period of 180 days. A significant inverse correlation has been observed between salt soluble protein and peroxide value, free fatty acids, trimethylamine nitrogen as well as total volatile base nitrogen.

Details

  • Original title: Protein and lipid changes in pink perch (Nemipterus japonicus) mince during frozen storage.
  • Record ID : 1996-0344
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 31 - n. 3
  • Publication date: 1994/05
  • Document available for consultation in the library of the IIR headquarters only.

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