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QUALITY PRESERVATION AND SHELF LIFE ESTIMATION OF FROZEN FISH IN TERMS OF OXIDATIVE RANCIDITY DEVELOPMENT.

Author(s) : KE P. J., LINKE B. A., SMITH-LALL B.

Type of article: Article

Summary

BY USING THE LIPID SAMPLES EXTRACTED FROM VARIOUS FISH, A KINETIC PROCEDURE FOR THE ESTIMATION OF AUTOXIDATIVE QUALITY STABILITY HAS BEEN DEVELOPED ON THE BASIS OF RANCIDITY DEVELOPMENT. THE INCREASES IN SAMPLE WEIGHT, AND TBA VALUES OF FISH LIPID SAMPLES OXIDIZED AT 333 K (60 DEG C) ARE USED FOR THE PRESENT ESTIMATION. THE REACTION TIME REQUIRED FOR THE SAMPLE, EITHER WITH 1% WEIGHT INCREASE OR AT TBA VALUE OF 10 MICROMOLES/G HAS BEEN DETERMINED AND USED FOR CALCULATING THE QUALITY INDEX WITH MACKEREL SKIN SAMPLE AS A REFERENCE STANDARD. THE RECOMMENDED METHOD HAS BEEN SATISFACTORILY APPLIED TO MORE THAN 20 LIPID SAMPLES FROM FIVE MARINE FISH SPECIES. THE SHELF LIFE HAS BEEN DETERMINED FOR VARIOUS SAMPLES OF FISH FLESH, WITH AND WITHOUT CHEMICAL AND PHYSICAL PRETREATMENTS, AND HAS BEEN COMPARED WITH THE FROZEN SHELF LIFE FOR THE SAME FISH SAMPLES TESTED AT 258 K (-15 DEG C) UNDER SAME CONDITIONS.

Details

  • Original title: QUALITY PRESERVATION AND SHELF LIFE ESTIMATION OF FROZEN FISH IN TERMS OF OXIDATIVE RANCIDITY DEVELOPMENT.
  • Record ID : 1983-0595
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 15 - n. 4
  • Publication date: 1982

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