RANCIDITY DEVELOPMENT DURING FROZEN STORAGE OF FILLETS FROM GILTHEAD SEABREAM (Sparus aurata) REARED IN ITALY | Zendy

Paolo Fagioli | Zendy; Anna Badiani | Zendy; Alessio Bonaldo | Zendy; Silvia Testi | Zendy; Pier Paolo Gatta | Zendy

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RANCIDITY DEVELOPMENT DURING FROZEN STORAGE OF FILLETS FROM GILTHEAD SEABREAM (Sparus aurata) REARED IN ITALY

Author(s) -

Paolo Fagioli,

Anna Badiani,

Alessio Bonaldo,

Silvia Testi,

Pier Paolo Gatta

Publication year - 2009

Publication title -

italian journal of food safety

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.359

H-Index - 13

ISSN - 2239-7132

DOI - 10.4081/ijfs.2008.3.61

Subject(s) - thiobarbituric acid , food science , peroxide value , fishery , peroxide , chemistry , biology , biochemistry , lipid peroxidation , enzyme , organic chemistry

Lipid oxidation indices (Free Fatty Acids-FFA, Peroxide Value-PV and Thiobarbituric Acid-TBA) were evaluated in frozen fillets from seabream reared in Italy in: land based facilities (recirculation systems), lagoons or net-cages. Statistically significant differences emerged among seabream sources for all indices. Quality loss related to rancidity seemed to have been affected by both storage time and culturing system

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