Lipid oxidation in raw and cooked oil sardine (Sardinella longiceps) fish during refrigerated storage.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7017/
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| Title |
Lipid oxidation in raw and cooked oil sardine (Sardinella longiceps) fish during refrigerated storage.
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| Creator |
Sen, D. P.
Bhandary, C. S. |
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| Subject |
11 Lipid Biochemistry
Fish 08 Refrigeration and Freezing |
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| Description |
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.
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| Date |
1978
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/7017/1/Lebensmittel%20Wissenschaft%20und%20Technologie%2C%20Volume-11%283%20%281978%29%20124-127.pdf
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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