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STABILITY OF LIPIDS AND OMEGA-3 FATTY ACIDS DURING FROZEN STORAGE OF ATLANTIC SALMON.

Author(s) : POLVI S. M.

Type of article: Article

Summary

THE STORAGE OF SALMON FILLETS FOR 3 MONTHS AT -12 DEG C RESULTS IN ONLY A SLIGHT DECREASE IN TRIGLYCERIDE CONTENT AND DOES NOT CAUSE ANY CHANGE IN THE FATTY ACIDS COMPOSITION OF TRIGLYCERIDES. AN INCREASE IN LYSOPHOSPHOLIPIDS AND IN FREE FATTY ACIDS IS OBSERVED. AFTER A 3-MONTH FROZEN STORAGE, THE MAJORITY OF OMEGA-3 FATTY ACIDS REMAIN BIOAVAILABLE. (Bibliogr. int. CDIUPA, FR., 91-277096.

Details

  • Original title: STABILITY OF LIPIDS AND OMEGA-3 FATTY ACIDS DURING FROZEN STORAGE OF ATLANTIC SALMON.
  • Record ID : 1992-1749
  • Languages: English
  • Source: J. Food Process. Preserv. - vol. 15 - n. 3
  • Publication date: 1991

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