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Impact of Free Fatty Acids and Phospholipids on Reverse Micelles Formation and Lipid Oxidation in Bulk Oil

✍ Scribed by Kittipongpittaya, Ketinun; Panya, Atikorn; McClements, David Julian; Decker, Eric A.

Book ID
121601078
Publisher
Springer-Verlag
Year
2013
Tongue
English
Weight
509 KB
Volume
91
Category
Article
ISSN
0003-021X

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Anchovy were stored at 17Β°C. 8Β°C. 0Β°C and -6Β°C. Samples were withdrawn periodically and the extracted lipids analysed for free fatty acids (FFA) and phosphorus (P) content.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