Ⅳ-3. Evaluation of lipid degradation by aldehydes and vitamins levels in frozen sea foods
Author:
Affiliation:
1. Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/suisan/82/6/82_WA2318-12/_pdf
Reference4 articles.
1. 1) Kasahara K, Nisaibori K. Volatile components of ‘‘Kusaya’’. Bul. l Japan Soc. Sci. Fish. 1978; 44(4): 385-387.
2. 2) Tanaka R, Naiki K, Tsuji K, Nomata H, Sugiura Y, Teruo M, Kimura I. Effect of anti−oxidative treatments on lipid oxidation in skinless fillet of Pacific saury Cololabis saira in frozen-storage. J. Food Process Pres. 2013; 37: 325-334.
3. 3) Tanaka R, Nakazawa N, Maeda T, Fukushima H, Wada R, Sugiura Y, Matsushita T, Hatate H, Fukuda Y. Effects of chilled storage, freezing rates, and frozen storage temperature on lipid oxidation in meat blocks from cultured bluefin tuna Thunnus thynnus. J. Aqua. Food Prod. Tech. 2016; in press.
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