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Influence of Processing and Storage Time on the Lipidic Fraction of Taralli

โœ Scribed by Francesco Caponio; Carmine Summo; Antonella Pasqualone; Vito Michele Paradiso; Tommaso Gomes

Book ID
111406114
Publisher
Institute of Food Technologists
Year
2009
Tongue
English
Weight
309 KB
Volume
74
Category
Article
ISSN
0022-1147

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Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage
โœ Aubourg, Santiago P; Medina, Isabel ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 92 KB ๐Ÿ‘ 2 views

Lean ยฎsh deterioration during frozen storage (ร€30 and ร€10 ยฐC) 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