Lipid quality in benni (Barbus sharpeyi) fillets during ice storage
| Title: | Lipid quality in benni (Barbus sharpeyi) fillets during ice storage |
|---|---|
| Authors: | F Vafakhah; H Oraji; M Javaheri Baboli |
| Contributors: | The Pennsylvania State University CiteSeerX Archives |
| Source: | http://www.innspub.net/wp-content/uploads/2014/03/IJB-V4No6-p109-116.pdf. |
| Publication Year: | 2014 |
| Collection: | CiteSeerX |
| Description: | This research was conducted to evaluate qualitative changes of Benni Fish (Barbus Sharpeyi) during its maintenance in ice storage for 20 days. To do so, chemical spoilage indicators including peroxide (PV), thiobarbituric acid (TBA), free fatty acids(FFA), total lipid (TL), moisture (M), heme iron (HI), and also organoleptic parameters (tissue, gill appearance, gill smell, general appearance, and eyes) were measured. Fat quality of sample fish (in terms of oxidative and hydrolytic rancidity) showed a significant reduction during the maintenance period (p |
| Document Type: | text |
| File Description: | application/pdf |
| Language: | English |
| Relation: | http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.1053.4853 |
| Availability: | http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.1053.4853; http://www.innspub.net/wp-content/uploads/2014/03/IJB-V4No6-p109-116.pdf |
| Rights: | Metadata may be used without restrictions as long as the oai identifier remains attached to it. |
| Accession Number: | edsbas.FDC9BCD6 |
| Database: | BASE |