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...
| Published in: | Journal of Food Science |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
1994
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| Subjects: | |
| 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 |