ShareSTABILITY OF LIPIDS OF FROZEN ALBACORE (THUNNUS ALALUNGA) DURING STEAM COOKING.
Author(s) : AUBOURG S., PEREZ MARTIN R., GALLARDO J. M.
Type of article: Article
Summary
LIPID OXIDATION IN TISSUES CONTAINING FREE FATTY ACIDS AND THE EFFECT OF TEMPERATURE ON LIPID CHANGES IN TUNA ARE DISCUSSED. EXPERIMENTS TO DETERMINE THE EFFECT OF COOKING ON LIPIDS IN ALBACORE ARE DESCRIBED. THE PRINCIPAL CONCLUSION FROM ALBACORE STORED FOR 6 MONTHS AT 255 K (-18 DEG C) FOLLOWING 10 DAYS IN ICE, WAS THAT LITTLE CHANGE IN LIPID CONTENT OCCURRED AS A RESULT OF COOKING. G.R.S.
Details
- Original title: STABILITY OF LIPIDS OF FROZEN ALBACORE (THUNNUS ALALUNGA) DURING STEAM COOKING.
- Record ID : 1990-0685
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 24 - n. 3
- Publication date: 1989/06
- Document available for consultation in the library of the IIR headquarters only.
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