Comparison of chemical measurements to differentiate oxidative stability of frozen minced tilapia fish muscle
1994
Erickson, M.C. | Thed, S.T.
Blue tilapia (BT) and red tilapia (RT) were subjected to fluctuating frozen temperatures (-18 degrees C to-6 degrees C) for periods up to 9 months. During early stages of storage (0-3 months), measurement of tocopherol losses was not useful in differentiating between the oxidative stabilities of the two muscle samples. During this same time period, quantities of the headspace volatile, propanal, generated by RT was greater than that generated by BT reflecting RT's reduced levels of the antioxidants, tocopherol and zinc. In subsequent stages of storage (6-9 months), measurement of hydroperoxides, headspace volatiles, aqueous fluorescent pigments, and losses of both alpha- and gamma-tocopherols indicated a lower oxidative stability by BT relative to RT and may be attributed to the greater peroxidizability of the triacylglycerol fraction in BT's tissue and/or BT's higher iron content.
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