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Storage life of frozen salmonoids Effect of light and packaging conditions on carotenoid oxidation and lipid oxidation

✍ Scribed by Anne Grethe Christophersen; Grete Bertelsen; Henrik J. Andersen; Pia Knuthsen; Leif H. Skibsted

Book ID
112495146
Publisher
Springer
Year
1992
Tongue
English
Weight
557 KB
Volume
194
Category
Article
ISSN
0044-3026

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## 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