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OXIDATIVE STABILITY OF FRESH AND HEAT-PROCESSED DARK AND LIGHT MUSCLES OF MACKEREL (Scomber scombrus)

✍ Scribed by FEREIDOON SHAHIDI; SHARON A. SPURVEY

Book ID
111337993
Publisher
John Wiley and Sons
Year
1996
Tongue
English
Weight
522 KB
Volume
3
Category
Article
ISSN
1065-7258

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✍ Suhur Saeed; Nazlin K Howell πŸ“‚ Article πŸ“… 2002 πŸ› John Wiley and Sons 🌐 English βš– 199 KB πŸ‘ 1 views

## Abstract The effect of storage on the lipids and proteins in Atlantic mackerel stored for up to 24 months at βˆ’20 and βˆ’30 °C was studied. Traditional methods including the peroxide value, thiobarbituric acid‐reactive substances (TBARS) and a reverse phase HPLC method were used to determine the pr