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Dynamics of lipid oxidation and antioxidant depletion in Mediterranean fish stored at different temperatures

✍ Scribed by S. Passi; S. Cataudella; L. Tiano; G.P. Littarru


Book ID
112010766
Publisher
IOS Press
Year
2005
Tongue
English
Weight
154 KB
Volume
25
Category
Article
ISSN
0951-6433

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Anchovy were stored at 17Β°C. 8Β°C. 0Β°C and -6Β°C. Samples were withdrawn periodically and the extracted lipids analysed for free fatty acids (FFA) and phosphorus (P) content. From the results of these analyses it was possible to calculate the rates of enzymatic hydrolysis of the phospholipids and the