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Vacuum packaging, ascorbic acid and frozen storage effect on heme and nonheme iron content of mackerel.

Author(s) : GOMEZ BASAURI J. V., REGENSTEIN J. M.

Type of article: Article

Summary

Vacuum packaging and ascorbic acid were tested for their ability to prevent heme iron loss in mackerel (Scomber scombrus). Vacuum packed samples had less heme breakdown than air packed samples at frozen storage temperatures above -20 deg C. Ascorbic acid protected the heme at all temperatures when compared to air or vacuum packed samples.

Details

Original title: Vacuum packaging, ascorbic acid and frozen storage effect on heme and nonheme iron content of mackerel.
Record ID : 1993-2709
Languages: English
Source: Ital. J. Food Sci. - vol. 57 - n. 6
Publication date: 1992/11
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Fish and fish product
Keywords: Vitamin C; Chemical analysis; Mackerel; Vacuum; Fish; Iron; Cold storage; Packaging; Freezing