Inhibition of lipids oxidation in the minced muscle tissue of herring through usage of selected fruits in the conditions of freezing storage
1996
Stodolnik,L.
In the present study the following fruits were applied as additives to the minced muscle tissue of the Baltic herring stored at the temperature of -25°C: wild rose (0.5%), sorb (0.5%), hawthorn (0.5%) and the mixture of sorb (0.25%) with hawthorn (0.25%). The assays were aimed at the content of hydroperoxides malonaldehyde, conjugated dienes and trienes and free fatty acids and also their impact on the proteins solubility in 5% NaCl solution.
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