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Influences of potassium ferrocyanide on lipid oxidation of salted cod (Gadus morhua) during processing, storage and rehydration

✍ Scribed by Minh Van Nguyen; Kristin Anna Thorarinsdottir; Gudjon Thorkelsson; Agusta Gudmundsdottir; Sigurjon Arason

Book ID
113626253
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
485 KB
Volume
131
Category
Article
ISSN
0308-8146

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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