ShareTHE EFFECT OF NEUTRAL AND OXIDIZED LIPIDS ON FUNCTIONALITY IN HAKE (MERLUCCIUS MERLUCCIUS L): A DIMETHYLAMINE- AND FORMALDEHYDE-FORMING SPECIES DURING FROZEN STORAGE.
Author(s) : CARECHE M., TEJADA M.
Type of article: Article
Summary
EFFECT OF THE ADDITION (3%) OF OXIDIZED (OR NOT) COD-LIVER OIL ON PROTEIN SOLUBILITY, APPARENT VISCOSITY AND EMULSIFYING ABILITY OF MINCED HAKE FLESH, VACUUM-PACKED AND STORED AT 255 K (-18 DEG C) FROM 0 TO 245 DAYS. THE PROTECTIVE EFFECT OF COD-LIVER OIL WOULD RESULT IN A DECREASE IN DIMETHYLAMINE AND FORMALDEHYDE FORMATION. OXIDIZED OIL GIVES THE BEST RESULT. (Bibliogr. int. CDIUPA, FR., 90-259760.
Details
- Original title: THE EFFECT OF NEUTRAL AND OXIDIZED LIPIDS ON FUNCTIONALITY IN HAKE (MERLUCCIUS MERLUCCIUS L): A DIMETHYLAMINE- AND FORMALDEHYDE-FORMING SPECIES DURING FROZEN STORAGE.
- Record ID : 1991-0254
- Languages: English
- Source: J. agric. Food Chem. - vol. 36 - n. 2
- Publication date: 1990
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