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, vol.23, no.6, pp.575-584, 1999 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 23 Issue: 6
  • Publication Date: 1999
  • Journal Name: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.575-584
  • Keywords: fish, chub mackerel, frozen storage, lipid oxidation, storage time, glazing, ascorbic acid, butylated hydroxytoluene, butylated hydroxyanisole, ACID
  • Ankara University Affiliated: Yes

Abstract

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.