Influence of collagenous material during frozen storage when added to minced cod (Gadus morhua)

Influence of storage time and temperatur

Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage

✍ Aubourg, Santiago P; Medina, Isabel 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 92 KB 👁 2 views

Lean ®sh deterioration during frozen storage (À30 and À10 °C) for up to 1 year was studied by the assessment of lipid changes. Comparison between a formaldehyde (FA)-forming species (cod) and a non-FA-forming one (haddock) was carried out. Lipid damages were measured on the basis of free fatty acids