Evaluation of oxidative deterioration of dried sardine by several methods

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  • イワシ干物の酸化的劣化度評価法の比較について

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Abstract

The oxidative deterioration in refregerated dried sardine was evaluated periodically by several methods as follows : 1) Water content was almost constant during 20 days of storage. 2) Fat content, POV, CV and organic solvent-soluble fluorescence reached maximum the level after 13 days of storage and then decreased. 3) The measurements of intensities of browning of lipids and fluorescence of protein-bound compounds were found to be good indications of oxidative deterioration of dried sardine.

Journal

  • 調理科学

    調理科学 26 (2), 102-105, 1993-05-20

    調理科学研究会

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