A comparison of the deterioration in quality of freeze dried flesh of halibut (Hippoglossus stenolepis) during storage in air and nitrogen at low water activities
1990
Koizumi, C. | Ohshima, T. | Wada, S.
Freeze dried halibut (Hippoglossus stenolepis Schmidt) flesh was stored in air and in nitrogen for 200 days at 25 degrees C and Aw 0.52, and the deterioration in quality was examined. The brown discoloration occurring in the early stages of storage progressed faster in the nitrogen- than in the air-stored sample. Phospholipid content decreased and free fatty acids increased during storage indicating enzymic hydrolysis of the phospholipids. Lipid oxidation occurred more rapidly in the air- than in the nitrogen-stored samples. In-vitro digestibility decreased at a similar rate in both the air- and the nitrogen-stored samples. Available lysine and lysine contents of the samples decreased more rapidly in nitrogen than in air for up to 100 days of storage. These results indicated that in the early stages of storage of freeze dried halibut flesh quality, deterioration in terms of brown discoloration and the loss of lysine and available lysine occurs more rapidly in nitrogen than in air.
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