Document Detail


Effect of added lipids on the texture of minced hake (Merluccius merluccius L.), megrim (Lepidorhombus whiffiagonis W.) and sardine (Sardina pilchardus W.) during frozen storage.
MedLine Citation:
PMID:  1792825     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The effect of added cod liver oil and oxidized cod liver oil on the measurement of texture in minced hake (Merluccius merluccius L.), megrim (Lepidorhombus whiffiagonis W.) and sardine (Sardina pilchardus W.) has been measured during frozen storage (-18 degrees C). The results show that added neutral and oxidized lipids, even at high rancidity levels, do not affect shear resistances measured by the Kramer shear-compression cell in non-formaldehyde forming species such as megrim and sardine, over the frozen storage period. However, in a formaldehyde-forming species such as hake, in the presence of neutral and oxidized lipids at the end of the storage period, the values of shear resistances may be lower than in the absence of these lipids, probably owing to formation of less formaldehyde in these cases. Although it is very difficult to estimate the importance of a single compound or group of compounds on texture, these results seem to indicate that formaldehyde is a much more important factor than oxidized lipids in changes of texture in fish.
Authors:
M Careche; M Tejada
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Zeitschrift für Lebensmittel-Untersuchung und -Forschung     Volume:  193     ISSN:  0044-3026     ISO Abbreviation:  Z Lebensm Unters Forsch     Publication Date:  1991 Dec 
Date Detail:
Created Date:  1992-03-31     Completed Date:  1992-03-31     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  7509812     Medline TA:  Z Lebensm Unters Forsch     Country:  GERMANY    
Other Details:
Languages:  eng     Pagination:  533-7     Citation Subset:  IM    
Affiliation:
Instituto del Frío, Ciudad Universitaria, Madrid, Spain.
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MeSH Terms
Descriptor/Qualifier:
Analysis of Variance
Animals
Cod Liver Oil*
Cryopreservation*
Dimethylamines / analysis
Fishes*
Food Analysis
Food Preservation*
Meat / standards*
Oxidation-Reduction
Thiobarbiturates / analysis
Chemical
Reg. No./Substance:
0/Dimethylamines; 0/Thiobarbiturates; 124-40-3/dimethylamine; 504-17-6/thiobarbituric acid; 8001-69-2/Cod Liver Oil

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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