Acta Ichthyologica et Piscatoria 28(2): 81-90, doi: 10.3750/AIP1998.28.2.08
Inhibition of lipid oxidation of the frozen muscle tissue of herring using mustard
expand article infoL. Stodolnik, G. Szczepanik

Corresponding author: L. Stodolnik

© L. Stodolnik, G. Szczepanik.
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Citation: Stodolnik L, Szczepanik G (1998) Inhibition of lipid oxidation of the frozen muscle tissue of herring using mustard. Acta Ichthyologica et Piscatoria 28(2): 81-90. https://doi.org/10.3750/AIP1998.28.2.08
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Abstract
Content of hydroperoxides, secondary products of oxidation, dienes and trienes was analysed in a minced muscle tissue of Baltic herring treated with white mustard, while stored at -25°C.