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
Open Access
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.