Nom du corpus

Corpus Systématique Animale

Titre du document

Radiation induced lipid oxidation in fish

Lien vers le document
Éditeur
Springer (journals)
Langue(s) du document
Anglais
Type de document
Research-article
Nom du fichier dans la ressource
Poissons_v2b_001534
Auteur(s)
  • F. Snauwaert 1
  • P. Tobback 1
  • E. Maes 1
  • J. Thyssen 1
Affiliation(s)
  • 1) Faculty of Agricultural Sciences, Laboratory of Food Preservation, Catholic University of Leuven, B-3030, Heverlee, Belgium
Résumé

Oxidative rancidity in herring and redfish was studied as a function of the applied irradiation dose, the storage time and storage temperature and the packaging conditions. — Measurements of the TBA (thiobarbituric acid) value and the peroxide value were used to evaluate the degree of oxidation of lipids, and were related with sensory scores. — Especially for the fatty fish species (herring) irradiation accelerated lipid oxidation and induced oxidative rancidity. Irradiation of vacuum-packed herring fillets and subsequent storage at +2° C seems to be an interesting process. For the experiments conducted on a semi-fatty fish (redfish), oxidative rancidity was never the limiting factor for organoleptic acceptability.

Catégories Science-Metrix
  • 1 - applied sciences
  • 2 - agriculture, fisheries & forestry
  • 3 - food science
Catégories INIST
  • 1 - sciences appliquees, technologies et medecines
  • 2 - sciences biologiques et medicales
  • 3 - sciences biologiques fondamentales et appliquees. psychologie
Catégories Scopus
  • 1 - Life Sciences ; 2 - Agricultural and Biological Sciences ; 3 - Food Science
Identifiant ISTEX
A8D4110D7DC52F30D246FF530453FEE58AF79903
Revue

Zeitschrift für Lebensmittel-Untersuchung und Forschung

Année de publication
1977
Présence de XML structuré
Non
Version PDF
1.3
Score qualité du texte
5.127
Sous-corpus
  • Poissons
Type de publication
Journal
ark:/67375/1BB-5GC3F3GP-K
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