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Lipid Oxidation in Fillets of Herring ( Clupea harengus ) during Ice Storage

✍ Scribed by Undeland, Ingrid; Hall, Gunnar; Lingnert, Hans

Book ID
126827296
Publisher
American Chemical Society
Year
1999
Tongue
English
Weight
102 KB
Volume
47
Category
Article
ISSN
0021-8561

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✍ Undeland, Ingrid; Stading, Mats; Lingnert, Hans πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 270 KB

This study was conducted to evaluate the e †ect of skinning and of compositional di †erences on the oxidative stability of various horizontal layers from herring (Clupea harengus) during frozen storage. Herring Ðllets, with and without skin, were stored at [ 18Β‘C for 0, 3, 9, 16 and 28 weeks. After