Lipid hydrolysis in mackerel (Rastrelliger kanagurta) during frozen storage
| Data(s) |
1976
|
|---|---|
| Resumo |
The hydrolytic changes in the lipids of mackerel (Rastrelliger kanagurta) during storage at -l8°C were studied with a view to understand the factors involved in the formation of free fatty acids. Only the phosphorylated fraction did undergo hydrolysis at an appreciable rate. It was found that the free fatty acid production was mainly associated with the phospholipid hydrolysis. As regards the triglycerides and unsaponifiable matter, there was no significant change in levels during frozen storage. |
| Formato |
application/pdf |
| Identificador |
http://aquaticcommons.org/18314/1/FT13.2_111.pdf Nair, P.G.V. and Gopakumar, K. and Rajendranathan Nair, M. (1976) Lipid hydrolysis in mackerel (Rastrelliger kanagurta) during frozen storage. Fishery Technology, 13(2), pp. 111-114. |
| Idioma(s) |
en |
| Relação |
http://aquaticcommons.org/18314/ |
| Palavras-Chave | #Fisheries |
| Tipo |
Article NonPeerReviewed |
