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SELECTIVE RELEASE OF FATTY ACIDS DURING LIPID HYDROLYSIS IN FROZEN-STORED MILK FISH (CHANOS CHANOS).

Author(s) : VISWANATHAN NAIR P. G., GOPAKUMAR K.

Type of article: Article

Summary

A LOSS OF SATURATED FATTY ACID WAS OBSERVED DURING THE FIRST THREE WEEKS OF STORAGE AT 253 K (-20 DEG C), THEN A LOSS OF POLYUNSATURATED FATTY ACIDS DURING THE FOLLOWING 7 WEEKS.A STRONG DECREASE IN MONO-UNSATURATED ACIDS OCCURRED DURING THE TENTH WEEK. THESE OBSERVATIONS SHOW THE HYDROLYSIS OF PHOSPHOLIPIDS FOLLOWED BY NEUTRAL LIPIDS. THE STORAGE OF FISH IN ICE PRIOR TO FREEZING ACCELERATES LIPOLYSIS DURING COLD STORAGE. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-218190.

Details

  • Original title: SELECTIVE RELEASE OF FATTY ACIDS DURING LIPID HYDROLYSIS IN FROZEN-STORED MILK FISH (CHANOS CHANOS).
  • Record ID : 1987-1424
  • Languages: English
  • Source: Fish. Technol. - vol. 22 - n. 1
  • Publication date: 1985

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