Open AccessRANCIDITY 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