Effect of bleeding on lipid oxidation in the chub mackerel muscle
2008
Sakai, T.(Miyazaki Univ. (Japan). Faculty of Agriculture) | Terayama, M.
Chub mackerel samples were prepared by two different methods of killing, struggling death in iced sea water (control) and instant death by mechanical bleeding (bleeding). The malonaldehyde content in the muscles of the bleeding sample were significantly higher than those of the control after 119 h of storage at 0degC.
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