Changes in lipids during different sterilizing conditions in canning albacore (Thunnus alalunga) in oil
1997
Aubourg, S. | Gallardo, J.M. | Medina, I.
The effects on muscle lipid deterioration of initial cooking and of three time/temperature processing combinations after 4 months storage of albacore tuna canned in oil were studied. Conjugated dienes only increased slightly on cooking but thiobarbituric acid index increased and fell on canning; free fatty acids (FFA) increased with some canning. Polyene index and polyunsaturated fatty acids (PUFA) content provided higher values with higher temperature, shorter time processing.
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