作者
Parastoo Pourashouri, Bahare Shabanpour, Santiago P Aubourg, Javad Daghigh Rohi, Ali Shabani
发表日期
2009/8
期刊
International journal of food science & technology
卷号
44
期号
8
页码范围
1503-1509
出版商
Blackwell Publishing Ltd
简介
The effect of preliminary ascorbic and citric acid (AA and CA, respectively) soaking treatments on the rancidity development in Wels catfish (Silurus glanis) fillets during further frozen storage (−18 °C; up to 6 months) was studied. Rancidity development was measured by biochemical quality indices (formation of free fatty acids, peroxides and secondary oxidation products) and compared with sensory analysis (appearance, rancid odour and consistency) and general chemical analyses (pH, expressible moisture and heme iron contents). When compared with control samples, AA‐ and CA‐treated samples showed a lower (P < 0.05) formation of primary and secondary lipid oxidation compounds that was corroborated by a longer (P < 0.05) shelf‐life time as a result of a lower rancid odour formation. According to these results, control samples showed a higher (P < 0.05) heme iron breakdown (months 3–6) and …
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P Pourashouri, B Shabanpour, SP Aubourg, JD Rohi… - International journal of food science & technology, 2009