Short Communications
AIVI - March 2009 - Issue 3
https://doi.org/10.4081/ijfs.2009.1424

RANCIDITY DEVELOPMENT DURING FROZEN STORAGE OF FILLETS FROM GILTHEAD SEABREAM (Sparus aurata) REARED IN ITALY

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Received: 21 February 2013
Published: 21 March 2009
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Gilthead seabream (Sparus aurata), lipid oxidation, culturing techniques.

Authors

P. Fagioli
lucia.zoppi@pagepress.org
Dipartimento di Morfofisiologia Veterinaria e Produzioni Animali - Università di Bologna, .
A. Badiani
Dipartimento di Morfofisiologia Veterinaria e Produzioni Animali - Università di Bologna, .
A. Bonaldo
Dipartimento di Morfofisiologia Veterinaria e Produzioni Animali - Università di Bologna, .
S. Testi
Polo Scientifico Didattico di Cesena - Università di Bologna, .
P.P. Gatta
Dipartimento di Morfofisiologia Veterinaria e Produzioni Animali - Università di Bologna, .
Lipid oxidation indices (Free Fatty Acids-FFA, Peroxide Value-PV and Thiobarbituric Acid-TBA) were evaluated in frozen fillets from seabream reared in Italy in: land based facilities (recirculation systems), lagoons or net-cages. Statistically significant differences emerged among seabream sources for all indices. Quality loss related to rancidity seemed to have been affected by both storage time and culturing system.

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1.
RANCIDITY DEVELOPMENT DURING FROZEN STORAGE OF FILLETS FROM GILTHEAD SEABREAM (Sparus aurata) REARED IN ITALY. Ital J Food Safety [Internet]. 2009 Mar. 21 [cited 2026 Aug. 17];1(3):61. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.3.61

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