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Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel

โœ Scribed by J. V. GOMEZ-BASAURI; J. M. REGENSTEIN

Book ID
108818530
Publisher
Institute of Food Technologists
Year
1992
Tongue
English
Weight
591 KB
Volume
57
Category
Article
ISSN
0022-1147

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