Effect of glazing and storage time on lipid oxidation of frozen chub mackerel (Scomber japonicus)

SOYER A., Sahin M.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.23, sa.6, ss.575-584, 1999 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 23 Sayı: 6
  • Basım Tarihi: 1999
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.575-584
  • Anahtar Kelimeler: fish, chub mackerel, frozen storage, lipid oxidation, storage time, glazing, ascorbic acid, butylated hydroxytoluene, butylated hydroxyanisole, ACID
  • Ankara Üniversitesi Adresli: Evet

Özet

The effect of glazing with the solutions contained ascorbic acid (AA), butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), BHT/BHA combination and only water, and storage time on lipid oxidation of chub mackerel were determined during frozen storage at -18 degrees C for 10 months.