Acta Ichthyologica et Piscatoria 29(2): 81-90, doi: 10.3750/AIP1999.29.2.07
Changes of the lipids of the muscle tissue of herring containing additive of amaranth seeds (Amaranthus cruentus) during its frozen storage
expand article infoL. Stodolnik, M. Koprowska

Corresponding author: L. Stodolnik

© L. Stodolnik, M. Koprowska.
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Citation: Stodolnik L, Koprowska M (1999) Changes of the lipids of the muscle tissue of herring containing additive of amaranth seeds (Amaranthus cruentus) during its frozen storage. Acta Ichthyologica et Piscatoria 29(2): 81-90. https://doi.org/10.3750/AIP1999.29.2.07
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Abstract
Minced muscle tissue of herring with addition of 0.25 and 0.50% of minced seeds of amaranth was studied for its content of hydroperoxides, secondary products of oxidation, conjugated dienes and trienes, water-binding capacity, and tissue hardness during 3-month frozen storage at -25°C.