ShareRancidity 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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