The study was designed to investigate the effect of duration of frozen storage on the proximate profile of fishes lizadussmieri, sparidae, sciaenide and platycephalidae. The fishes were subjected to sixty days of frozen storage. Protein decreases with increasing duration of frozen storage; with the fresh samples (not frozen) having the highest protein content (13.02 ± 0.09%). while the least (1...

changes in the fatty acid composition and biochemical indices of mackerel (which has a substantial lipid content) and shark (which has negligible lipid content) fillets stored at - 18°c for up to six months were measured. lipid content was measured (6.35% and 1.38%) in mackerel and shark, respectively; however it decreased during frozen storage in both fish species. in analysis of fatty acids t...

changes in the fatty acid content, during frozen storage at -24°c of caspian kutum (rutilus frisii kutum), golden grey mullet (liza aurata), common carp (caprinus carpio), pike perch (sander lucioperca) and common kilka (clupeonella cultiventris caspia), caught from south caspian sea were studied in the present work. changes in saturated fatty acids (sfas), monounsaturated fatty acids (mufas), ...

OBJECTIVE The study aimed at assessing the effects of frozen storage duration on quality characteristics, lipid oxidation and sensory quality of various horse muscles. METHODS Five representative muscles: longissimus dorsi (LD), gluteus medius (GM), semimembranosus (SM), biceps femoris (BF), and triceps brachii (TB) at 24 h post-mortem obtained from 28-mo-old Jeju female breed horses (n = 8) ...

The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...

The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...

  The effect of gamma radiation (1, 3 and 5 kGy) on microbial quality of farmed rainbow trout (Oncorhynchus mykiss) fillets which were stored under frozen conditions (-20° C) was studied by measuring microbiological changes in 5 months. Gamma irradiation and increasing of frozen storage time had significant effects (P < /i>

The effect of aqueous solutions of ascorbic acid (AA) on the rancidity development in Cobia (Rachycentron canadum) fillets during frozen storage was studied. Cobia fillets were treated with ascorbic acid (AA 0.25% and AA 0.5%) then stored at -18°C up to 6 months. Rancidity development was measured by several biochemical indices including free fatty acids (FFA), peroxide value (PV), an...

The effect of aqueous solutions of ascorbic acid (AA) on the rancidity development in Cobia (Rachycentron canadum) fillets during frozen storage was studied. Cobia fillets were treated with ascorbic acid (AA 0.25% and AA 0.5%) then stored at -18°C up to 6 months. Rancidity development was measured by several biochemical indices including free fatty acids (FFA), peroxide value (PV), and thiobarb...