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Effect of haemoglobin and ferritin on lipid oxidation in raw and cooked muscle systems

✍ Scribed by Shaila Apte; P.A. Morrissey

Publisher
Elsevier Science
Year
1987
Tongue
English
Weight
379 KB
Volume
25
Category
Article
ISSN
0308-8146

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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