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

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P. Fagioli *
A. Badiani
A. Bonaldo
S. Testi
P.P. Gatta
(*) Corresponding Author:
P. Fagioli | lucia.zoppi@pagepress.org

Abstract

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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