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The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

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Journal Article

Journal Article

Lipid oxidation of seafood during storage  [1992]

Flick, G.J. Jr. (Virginia Polytechnic Institute and State University, Blacksburg, VA); Hong, G.P.; Knobl, G.M.;

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The degradation of texture, flavor, and odor of stored seafood is attributed to the oxidation of unsaturated lipids. Processing operations as salting, cooking, and mincing promote oxidation while smoking, dehydration, and freezing retarded oxidation. The rate and degree of lipid degradation in frozen fish is dependent upon the fish species and muscle type, dark or white. Lipid oxidation proceeds in the following decreasing order: skin, dark muscle, and white muscle. Lipid oxidation within a given species will vary with season and location within the tissue. Metal ions affect oxidation in the following decreasing order: Fe2+, hemin, Cu2+ and Fe3+. Oxidation can be reduced through the use of single or combined antioxidants. However, vacuum packaging has a greater reduction on oxidation than the presence of additives
From the journal
ACS Symposium series - American Chemical Society (USA)
ISSN : 0097-6156

Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
1994
Issue:
500
Start Page:
183
End Page:
207
All titles:
"Lipid oxidation of seafood during storage"@eng
Other:
"references. In the series analytic: Lipid oxidation in food / edited by A.J. St. Angelo"
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Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
1994
Issue:
500
Start Page:
183
End Page:
207
All titles:
"Lipid oxidation of seafood during storage"@eng
Other:
"references. In the series analytic: Lipid oxidation in food / edited by A.J. St. Angelo"