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Study on the influence of freezing rate on lipid oxidation in fish (salmon) and chicken breast muscles
Author(s) -
TOMÁS M. C.,
ANÓN M. C.
Publication year - 1990
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1990.tb01134.x
Subject(s) - chicken breast , fish <actinopterygii> , chemistry , lipid oxidation , congelation , food science , zoology , fishery , biology , biochemistry , antioxidant , physics , thermodynamics
Summary Chicken breast and salmon muscle were frozen either slowly or rapidly at –25°C, and then stored at –5°C for up to 83 and 47 days respectively. At intervals samples were thawed and TBA values measured on either muscle distillate or centrifugal exudates. TBA values increased slightly but significantly with storage time, but freezing rate had no effect.