Asian Fisheries Society

Effect of Preprocess Ice Storage on the Lipid Changes of Japanese Threadfin Bream (Nemipterus japonicus) Mince During Frozen Stage


Holding of Japanese threadfin bream (Nemipterus japonicus) on ice before mincing and freezing resulted in significant changes in peroxide value (PV), free fatty acids (FFA), thiobarbituric acid (TBA) number, salt-soluble proteins (SSP) and flavor scores.
During frozen storage, the increase in PV, TBA and FFA correlated significantly (P

Publication Date : 1996-09-01

Volume : 9

Issue : 2

Page : 109-114

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Date 1996/09/01
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