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THE EFFECT OF LIPID OXIDATION AND HYDROLYSIS ON FUNCTIONAL PROPERTIES IN FROZEN COD MINCE.
Author(s) : KNUDSEN L., NIELSEN J., BORRESEN T.
Summary
THE PAPER DESCRIBES STUDIES WITH FILLETS AND MINCED FISH OF COD AS AN EXPERIMENTAL SYSTEM IN SPITE OF THE COMPLEXITY OF THE SYSTEM. LIPID DECOMPOSITION, MEASURED AS HYDROLYSIS AND OXIDATION, WAS INVESTIGATED AS POTENTIAL CAUSE OF OBSERVED SENSORY AND FUNCTIONAL QUALITY DETERIORATION. NO LIPID OXIDATION WAS SEEN DURING ICED STORAGE DESPITE A HIGH DEGREE OF LIPID HYDROLYSIS AND NO SIMPLE RELATION BETWEEN HYDROLYSIS AND OXIDATION WAS FOUND DURING FROZEN STORAGE. LIPID HYDROLYSIS IS SUGGESTED TO BE AN IMPORTANT FACTOR IN THE REDUCTION OF PROTEIN FUNCTIONALITY DURING FROZEN STORAGE. LIPID OXIDATION AFFECTS PROTEIN FUNCTIONALITY DURING THE MECHANICAL SEPARATION AND IS IMPORTANT IN THE DEVELOPMENT OF OFF-FLAVOURS.
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Details
- Original title: THE EFFECT OF LIPID OXIDATION AND HYDROLYSIS ON FUNCTIONAL PROPERTIES IN FROZEN COD MINCE.
- Record ID : 1991-2654
- Languages: English
- Source: Chilling and Freezing of New Fish Products.
- Publication date: 1990/09/18
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Oxidation; Ice; Mince; Lipid; Chilling; Organoleptic property; Protein; Fish; Cod; Hydrolysis; Fillet; Freezing
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- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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UTILIZATION OF HERRING (CLUPEA HARENGUS) AND CO...
- Author(s) : OFSTAD R.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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STORAGE LIFE OF FISH MINCES.
- Author(s) : WHITTLE K. J.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 754-760; 2 fig.; 5 tabl.; 10 ref.
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- Author(s) : MACKIE I. M., et al.
- Date : 1985
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- Source: Storage lives of chilled and frozen fish and fish products.
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- Author(s) : JAHNCKE M., BAKER R. C., REGENSTEIN J. M.
- Date : 1992/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 3
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