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- DENG, J. C.
- Journal of food science 1978 v.43 no.2 pp. 337-340
- peroxide value, etc ; ascorbic acid; fatty acids; fillets; frozen storage; lipid peroxidation; mullet; oxidation; rancidity; Show all 9 Subjects
- ... The influence of two periods of iced storage followed by up to 12 months frozen storage on development of free fatty acid and oxidative rancidity was studied. Mullet held in the round for 1 day and 7 days iced storage were processed into various forms of mullet flesh: mullet in the round, boneless skin‐on and skin‐off fillets with and without anti‐oxidant treatment and were then stored at ‐18°C. G ...