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Rancidity in selected sites of frozen catfish fillets.

Author(s) : FREEMAN D. W., HEARNSBERGER J. O.

Type of article: Article

Summary

Gas chromatographic volatiles and TBA values for three external fillet sites (lateral, line, visceral-side and skin-side) and the fillet interior were compared with sensory evaluations of baked fillets to determine rancidity development. A sampling technique was developed that allowed procurement of the various fillet site tissues from whole fillets after storage at -20 deg C for up to 6 months. The lateral line had the most rancidity while internal tissues had the least.

Details

  • Original title: Rancidity in selected sites of frozen catfish fillets.
  • Record ID : 1994-3629
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 1
  • Publication date: 1994/01
  • Document available for consultation in the library of the IIR headquarters only.

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