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Rates of free fatty acid formation from phospholipids and neutral lipids in frozen cape hake (Merluccius spp) mince at various temperatures

✍ Scribed by Adrianus J De Koning; Theodora H Mol

Publisher
John Wiley and Sons
Year
1990
Tongue
English
Weight
340 KB
Volume
50
Category
Article
ISSN
0022-5142

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Anchovy were stored at 17°C. 8°C. 0°C and -6°C. Samples were withdrawn periodically and the extracted lipids analysed for free fatty acids (FFA) and phosphorus (P) content. From the results of these analyses it was possible to calculate the rates of enzymatic hydrolysis of the phospholipids and the