ShareSTUDY ON THE INFLUENCE OF FREEZING RATE ON LIPID OXIDATION IN FISH (SALMON) AND CHICKEN BREAST MUSCLES.
Author(s) : TOMAS M. C., ANON M. C.
Type of article: Article
Summary
CHICKEN BREAST AND SALMON MUSCLE WERE FROZEN EITHER SLOWLY OR RAPIDLY AT 248 K (-25 DEG C), AND THEN STORED AT 268 K (-5 DEG C) FOR UP TO 83 AND 47 DAYS, RESPECTIVELY. AT INTERVALS SAMPLES WERE THAWED AND TBA VALUES MEASURED ON EITHER MUSCLE DISTILLATE OR CENTRIFUGAL EXUDATES. TBA VALUES INCREASED SLIGHTLY BUT SIGNIFICANTLY WITH STORAGE TIME, BUT FREEZING RATE HAD NO EFFECT.
Details
- Original title: STUDY ON THE INFLUENCE OF FREEZING RATE ON LIPID OXIDATION IN FISH (SALMON) AND CHICKEN BREAST MUSCLES.
- Record ID : 1991-1650
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 25 - n. 6
- Publication date: 1990/12
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Poultry; Oxidation; Measurement; Meat; Salmon; Fish; Chicken; Freezing
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Lipid oxidation in chicken as affected by cooki...
- Author(s) : ABDEL-KADER Z. M.
- Date : 1996
- Languages : English
- Source: Nahrung - vol. 40 - n. 1
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THE INFLUENCE OF PH ON LIPID OXIDATION IN COOKE...
- Author(s) : TICHIVANGANA J. Z., MORRISSEY P. A.
- Date : 1985
- Languages : English
- Source: Ir. J. Food Sci. Technol. - vol. 9 - n. 2
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APPLICATION OF 2-TBA ACID REACTION TO FROZEN FI...
- Author(s) : TOMAS M. C., ANON M. C.
- Date : 1990/09/18
- Languages : English
- Formats : PDF
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INCREASED SUPERCOOLING IN IRRADIATED FOODS.
- Author(s) : NESVADBA P.
- Date : 1991/04
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 26 - n. 2
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COMPARISON OF DENATURATION CHARACTERISTICS TAKI...
- Author(s) : LESIOW T.
- Date : 1988
- Languages : Polish
- Source: Chlodnictwo - vol. 23 - n. 8
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