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Effect of Bleeding on Lipid Oxidation in the Chub Mackerel Muscle

✍ Scribed by SAKAI, Tadashi; TERAYAMA, Makoto

Book ID
126755082
Publisher
Japan Science and Technology Information Aggregator, Electronic
Year
2008
Tongue
English
Weight
75 KB
Volume
72
Category
Article
ISSN
0916-8451

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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