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Differential lipid oxidation in various parts of frozen mackerel

✍ Scribed by P. J. KE; R. G. ACKMAN; B. A. LINKE; D. M. NASH

Book ID
108801558
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
595 KB
Volume
12
Category
Article
ISSN
0950-5423

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## Abstract The effect of storage on the lipids and proteins in Atlantic mackerel stored for up to 24 months at βˆ’20 and βˆ’30 °C was studied. Traditional methods including the peroxide value, thiobarbituric acid‐reactive substances (TBARS) and a reverse phase HPLC method were used to determine the pr