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Lipid oxidation in raw and cooked oil sardine (Sardinella longiceps) fish during refrigerated storage.

Sen, D. P. and Bhandary, C. S. (1978) Lipid oxidation in raw and cooked oil sardine (Sardinella longiceps) fish during refrigerated storage. Lebensmittel Wissenschaft und Technologie, 11 (3). 124-127, 16 ref..

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Abstract

Lipid oxidation (as measured by the development of thiobarbituric acid reactive substances and peroxides) and the change of flavour of raw and cooked oil sardine during refrigerated storage at 1-3 degree C were studied. Cooked fish appeared to keep better than raw fish samples. During cooking, water soluble antioxidative substance(s) developed. Press liquor from cooked fish offered definite but limited protection to raw fish against lipid oxidation. Skin of the fish was not the precursor of antioxidative substance(s) that developed during cooking.

Item Type: Article
Uncontrolled Keywords: STORAGE-COLD; oil sardines, lipids oxidation in refrigerated stored; FISH-SPECIFIC; LIPIDS-; OXIDATION-; COOKING-; oil sardines, cooking & lipids oxidation in refrigerated stored
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid Biochemistry
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
600 Technology > 08 Food technology > 06 Preservation and Storage > 08 Refrigeration and Freezing
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Dec 2016 10:11
Last Modified: 29 Dec 2016 10:11
URI: http://ir.cftri.com/id/eprint/7017

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