The origin of free fatty acids formed in frozen cape hake mince ( Merluccius capensis, castelnau) during cold storage at −18°C

• Published in: Journal of the Science of Food and Agriculture
• Main Authors: de Koning, Adrianus J., Milkovitch, Shirley, Mol, Theodora H.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1987
• Subjects: Hake; atlantic cod
• Online Access: http://dx.doi.org/10.1002/jsfa.2740390109; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2740390109; https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.2740390109

Abstract Hake mince was stored at −18°C and samples were withdrawn at intervals during a 300‐day period. The extracted lipids were examined for free fatty acid (FFA) and phosphorus (P) content. Total FFA contents were corrected for a phospholipid contribution and converted into genuine FFA contents....