Proteins in Fish Muscle. 13. Lipid Hydrolysis
- 1 January 1959
- journal article
- research article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 16 (1), 43-52
- https://doi.org/10.1139/f59-006
Abstract
Lipid hydrolysis with formation of free fatty acids occurs rapidly in frozen cod fillets at +10[degree]F, and slowly at -10[degree]F. In fatty fish the free fatty acid development is slower but still temperature dependent. It appears that when appreciable lipid hydrolysis occurs on storage usually the actomyosin extractability, as well as taste panel scores, decreases. Contrary to most previous results, there was no loss in actomyosin extractability or taste panel acceptability up to a year and a half in the frozen cod at -10[degree]F.This publication has 6 references indexed in Scilit:
- THE COLORIMETRIC DETERMINATION OF URINARY LIPASEJournal of Biological Chemistry, 1958
- Further Study of the Influence of Short Storage Periods, 3 Days to 2 Weeks at 15°F., on the Quality of Frozen Cod Stored at 0°F.Journal of the Fisheries Research Board of Canada, 1957
- Acetone–Water Mixtures for the Extraction and Rapid Estimation of Fats of Biological Materials, Particularly Fish ProductsJournal of the Fisheries Research Board of Canada, 1956
- Storage of Frozen Rosefish FilletsJournal of the Fisheries Research Board of Canada, 1956
- Storage of Frozen Plaice FilletsJournal of the Fisheries Research Board of Canada, 1956
- The lipids of fish. 6. The lipids of cod fleshBiochemical Journal, 1956