Study on the oxidative processes in frozen fish
1998
Dragoev, S. | Kiosev, D. | Danchev, S. | Joncheva, I. | Genov, N. (The Higher Institute of Food and Flavour Industries, Plovdiv (Bulgaria))
The development of lipid peroxidation in carp (Cyprinus carpio) and mackerel (Scomber scombrus) stored in a frozen state at both -3C degrees and -18C degrees for 3 months was investigated. The objective of the study was achieved through examination of the free fatty acids, the peroxide value, the TBA value, the UV-evaluated conjugated products, the fatty acid compositions, and the content of iron from the total heme fraction. In addition, pH-analyses were carried out. Greater lipid peroxidation deterioration was determined in mackerel in comparison with carp.
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