Development of lipid oxidation during manufacturing of horse mackerel surimi
نویسندگان
چکیده
منابع مشابه
Development of lipid oxidation during manufacturing of horse mackerel surimi
When fatty fish are transformed into surimi, lipid oxidation takes place, decreasing the quality of the product. This study was aimed to identify the critical stages of the process in terms of the development of lipid oxidation. Horse mackerels were transformed into surimi on a pilot line and samples taken (hand-skinned fillets = minced fillets, mince, washed and refined minces, paste, surimi a...
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Gutting handling was applied to fresh horse mackerel (Trachurus trachurus) to study its effect on rancidity development during the frozen storage (up to 12 months at 20oC). For it, chemical (free fatty acids, FFA; peroxide value, PV; thiobarbituric acid index, TBA-i; fluorescence ratio, FR) and sensory (odour and taste) analyses were carried out. Results showed that gutting treatment of horse m...
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15 صفحه اولQUALITY LOSS RELATED TO RANCIDITY DEVELOPMENT DURING HORSE MACKEREL (Trachurus trachurus) FROZEN STORAGE
The development of rancidity and its effect on quality loss was studied in frozen horse mackerel (Trachurus trachurus). For that, two different kinds of fish products (whole fish and fillets) were stored at a commercial frozen temperature (-20oC) for up to 12 months and were compared to samples stored at a much low temperature (-80oC). Analyses included: lipid hydrolysis (free fatty acid format...
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ژورنال
عنوان ژورنال: Journal of the Science of Food and Agriculture
سال: 2005
ISSN: 0022-5142,1097-0010
DOI: 10.1002/jsfa.2145