The origin of free fatty acids formed in frozen cape hake mince ( Merluccius capensis, castelnau) during cold storage at −18°C
Abstract Hake mince was stored at −18°C and samples were withdrawn at intervals during a 300‐day period.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....
Published in: | Journal of the Science of Food and Agriculture |
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Main Authors: | , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Wiley
1987
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Subjects: | |
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 |