Rancidity in Lean Fish Muscle.: II. Anatomical and Seasonal Variations
- 1 June 1964
- journal article
- research article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 21 (6), 1361-1369
- https://doi.org/10.1139/f64-116
Abstract
In a study of copper-catalyzed rancidity of cod fillets it has been found that: (1) muscle from the tail section goes rancid faster than muscle from the head or centre sections; (2) there is no apparent difference in the development of rancidity in the inner and outer halves of fillets that have been sliced lengthwise; and (3) sensitivity to rancidity changes with the season and is greater in the winter and early spring than in the summer and fall.This publication has 3 references indexed in Scilit:
- Rancidity in Lean Fish Muscle.: I. A Proposed Accelerated Copper-Catalyzed Method for Evaluating the Tendency of Fish Muscle to Become RancidJournal of the Fisheries Research Board of Canada, 1964
- Extractives of Fish Muscle. 4. Seasonal Variations of Fat, Water-Solubles, Protein, and Water in Cod (Gadus morhua L.) FilletsJournal of the Fisheries Research Board of Canada, 1964
- Extractives of Fish Muscle. 3. Amounts, Sectional Distribution, and Variations of Fat, Water-solubles, Protein and Moisture in Cod (Gadus morhua L.) FilletsJournal of the Fisheries Research Board of Canada, 1963