Acta Ichthyologica et Piscatoria 26(1): 61-70, doi: 10.3750/AIP1996.26.1.07
Inhibition of lipids oxidation in the minced muscle tissue of herring through usage of selected fruits in the conditions of freezing storage
expand article infoL. Stodolnik

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Citation: Stodolnik L (1996) Inhibition of lipids oxidation in the minced muscle tissue of herring through usage of selected fruits in the conditions of freezing storage. Acta Ichthyologica et Piscatoria 26(1): 61-70. https://doi.org/10.3750/AIP1996.26.1.07
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Abstract
In the present study the following fruits were applied as additives to the minced muscle tissue of the Baltic herring stored at the temperature of -25°C: wild rose (0.5%), sorb (0.5%), hawthorn (0.5%) and the mixture of sorb (0.25%) with hawthorn (0.25%). The assays were aimed at the content of hydroperoxides malonaldehyde, conjugated dienes and trienes and free fatty acids and also their impact on the proteins solubility in 5% NaCl solution.