Effect of glazing and storage time on lipid oxidation of frozen chub mackerel (Scomber japonicus)
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.23, sa.6, ss.575-584, 1999 (SCI-Expanded, Scopus)
- 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.