- 1) Faculty of Agricultural Sciences, Laboratory of Food Preservation, Catholic University of Leuven, B-3030, Heverlee, Belgium
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.
- 1 - sciences appliquees, technologies et medecines
- 2 - sciences biologiques et medicales
- 3 - sciences biologiques fondamentales et appliquees. psychologie