Stabilization of Lipids in Minced Fish by Freeze Texturization
ABSTRACT Minced meats of Baltic cod ( Gadus morhua ) with added krill ( Euphausia superba D.), krill precipitate, or bream ( Abramis brama ) were freeze‐textured or frozen conventionally. Lipid composition and oxidation were analyzed after 6–8 mo storage at –20°C. Analyses included peroxide value, f...
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1994
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1994.tb06904.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1994.tb06904.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb06904.x/fullpdf |
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crwiley:10.1111/j.1365-2621.1994.tb06904.x 2024-06-02T08:06:15+00:00 Stabilization of Lipids in Minced Fish by Freeze Texturization KOLAKOWSKA, ANNA SZCZYGIELSKI, MAREK 1994 http://dx.doi.org/10.1111/j.1365-2621.1994.tb06904.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1994.tb06904.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb06904.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 59, issue 1, page 88-90 ISSN 0022-1147 1750-3841 journal-article 1994 crwiley https://doi.org/10.1111/j.1365-2621.1994.tb06904.x 2024-05-03T10:36:26Z ABSTRACT Minced meats of Baltic cod ( Gadus morhua ) with added krill ( Euphausia superba D.), krill precipitate, or bream ( Abramis brama ) were freeze‐textured or frozen conventionally. Lipid composition and oxidation were analyzed after 6–8 mo storage at –20°C. Analyses included peroxide value, fluorescence, lipid classes (thin‐layer chromatography), and fatty acid composition (gas chromatography). Peroxide value was 4–9 times lower in freeze‐textured meat minces than in conventionally frozen samples. Docosahexaenoic acid (DHA) was higher, by 22% in bream minces to 80% in cod minces without additives, in all freeze‐textured minces than in conventionally frozen samples. Texturization could reduce lipid oxidation in minced fish during frozen storage. Article in Journal/Newspaper Euphausia superba Gadus morhua Wiley Online Library Brama ENVELOPE(-58.467,-58.467,-62.208,-62.208) Journal of Food Science 59 1 88 90 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
ABSTRACT Minced meats of Baltic cod ( Gadus morhua ) with added krill ( Euphausia superba D.), krill precipitate, or bream ( Abramis brama ) were freeze‐textured or frozen conventionally. Lipid composition and oxidation were analyzed after 6–8 mo storage at –20°C. Analyses included peroxide value, fluorescence, lipid classes (thin‐layer chromatography), and fatty acid composition (gas chromatography). Peroxide value was 4–9 times lower in freeze‐textured meat minces than in conventionally frozen samples. Docosahexaenoic acid (DHA) was higher, by 22% in bream minces to 80% in cod minces without additives, in all freeze‐textured minces than in conventionally frozen samples. Texturization could reduce lipid oxidation in minced fish during frozen storage. |
format |
Article in Journal/Newspaper |
author |
KOLAKOWSKA, ANNA SZCZYGIELSKI, MAREK |
spellingShingle |
KOLAKOWSKA, ANNA SZCZYGIELSKI, MAREK Stabilization of Lipids in Minced Fish by Freeze Texturization |
author_facet |
KOLAKOWSKA, ANNA SZCZYGIELSKI, MAREK |
author_sort |
KOLAKOWSKA, ANNA |
title |
Stabilization of Lipids in Minced Fish by Freeze Texturization |
title_short |
Stabilization of Lipids in Minced Fish by Freeze Texturization |
title_full |
Stabilization of Lipids in Minced Fish by Freeze Texturization |
title_fullStr |
Stabilization of Lipids in Minced Fish by Freeze Texturization |
title_full_unstemmed |
Stabilization of Lipids in Minced Fish by Freeze Texturization |
title_sort |
stabilization of lipids in minced fish by freeze texturization |
publisher |
Wiley |
publishDate |
1994 |
url |
http://dx.doi.org/10.1111/j.1365-2621.1994.tb06904.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1994.tb06904.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb06904.x/fullpdf |
long_lat |
ENVELOPE(-58.467,-58.467,-62.208,-62.208) |
geographic |
Brama |
geographic_facet |
Brama |
genre |
Euphausia superba Gadus morhua |
genre_facet |
Euphausia superba Gadus morhua |
op_source |
Journal of Food Science volume 59, issue 1, page 88-90 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1994.tb06904.x |
container_title |
Journal of Food Science |
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59 |
container_issue |
1 |
container_start_page |
88 |
op_container_end_page |
90 |
_version_ |
1800751170180874240 |