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Effect of brine pre-treatment on lipid stability of frozen horse mackerel (Trachurus trachurus)

✍ Scribed by Santiago P. Aubourg; Maurizio Ugliano

Publisher: Springer
Year: 2002
Tongue: English
Weight: 36 KB
Volume: 215
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-002-0530-1

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## Abstract The effect of a flax seed (__Linum usitatissimum__) soaking on the development of rancidity in frozen mackerel (__Scomber scombrus__) was studied. Fresh mackerel fillets were soaked in an aqueous flax seed extract for 20 min and then kept frozen (−20 °C) for up to 7 months. A parallel e