ShareVacuum 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
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Themes:
Packaging;
Fish and fish product - Keywords: Vitamin C; Chemical analysis; Mackerel; Vacuum; Fish; Iron; Cold storage; Packaging; Freezing
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Processing and frozen storage effects on the ir...
- Author(s) : GOMEZ BASAURI J. V., REGENSTEIN J. M.
- Date : 1992/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 6
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PACKAGING FILMS FOR FATTY FISH PRESERVATION BY ...
- Author(s) : KHANDAKER H. R., HOLE M., JUKES C.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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Ability of chemical measurements to differentia...
- Author(s) : ERICKSON M. C.
- Date : 1993
- Languages : English
- Source: J. agric. Food Chem. - vol. 48 - n. 4
View record
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FROZEN STORAGE CHANGES IN MACKEREL.
- Author(s) : SKAARA T., REGENSTEIN J. M.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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PROTECTION OF MENHADEN MINCE LIPIDS FROM RANCID...
- Author(s) : HWANG K. T., REGENSTEIN J. M.
- Date : 1989
- Languages : English
- Source: Ital. J. Food Sci. - vol. 54 - n. 5
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