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Stabilization of lipids in minced fish by freeze texturization.

Author(s) : KOLAKOWSKA A., SZCZYGIELSKI M.

Type of article: Article

Summary

Minced meats of Baltic cod (Gadus morhua) with added krill (Euphausia superba D.), krill precipitate, or bream (Abramis brama) were freeze-textured or frozen conventionally. Lipid composition and oxidation were analyzed after 6-8 month storage at -20 deg C. Analyses included peroxide value, fluorescence, lipid classes and fatty acid composition. Peroxide value was 4-9 times lower in freeze-textured meat minces than in conventionally frozen samples. Docosahexaenoic acid was higher in all freeze-textured minces than in conventionally frozen samples.

Details

  • Original title: Stabilization of lipids in minced fish by freeze texturization.
  • Record ID : 1994-3631
  • 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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