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CHANGES IN LIPID COMPOSITION OF COOKED MINCED CARP (Cyprinus carpio) DURING FROZEN STORAGE
Author(s) -
MAI J.,
KINSELLA J. E.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb09102.x
Subject(s) - cyprinus , thiobarbituric acid , chemistry , food science , carp , composition (language) , phospholipid , lipid oxidation , fish <actinopterygii> , biochemistry , antioxidant , lipid peroxidation , fishery , biology , linguistics , philosophy , membrane
ABSTRACT Minced carp tissue was cooked by baking and deep‐fat frying and stored at ‐18°C for periods up to 8 wk. Phospholipid (PL) levels decreased whereas free fatty acids (FFA) increased during frozen storage of all samples. Samples treated with antioxidants gave significantly (P < 0.05) higher values for FFA compared to the controls Thiobarbituric acid (TBA) values were higher in the cooked samples compared to the raw samples. Samples without antioxidants had considerably higher TBA values than those containing antioxidants. The carbonyl content of the samples fluctuated during storage. There was no significant change in the composition of the fatty acids during storage.