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Alteration in lipid oxidation of channel catfish during frozen storage in response to ascorbate applications


Citation

Thed, Swee T. and Erickson, Marilyn C. (1994) Alteration in lipid oxidation of channel catfish during frozen storage in response to ascorbate applications. Journal of Muscle Foods, 5 (1). pp. 37-48. ISSN 1046-0756

Abstract

Channel catfish were treated with ascorbate via metabolic absorption and vacuum tumbling. The fillets were subjected to varying periods (0, 1.5, 3, 4.5, and 6 months) of frozen storage at −6C. When muscle ascorbic acid levels were increased two fold by both methods, TBA-RS values were significantly lower than that of the control after 6 months of storage. Vacuum tumbled fillets with muscle ascorbic acid that increased by four fold were found to be the least stable to oxidation. The possible fate of the ascorbic acid in the fish tissue was discussed.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Biotechnology
Universiti Pertanian Malaysia
Publisher: Wiley
Keywords: Channel catfish; Ascorbate
Depositing User: Mohd Hafiz Che Mahasan
Date Deposited: 08 Jul 2015 02:40
Last Modified: 08 Jul 2015 02:40
URI: http://psasir.upm.edu.my/id/eprint/36056
Statistic Details: View Download Statistic

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