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

  • 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, .

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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Published
2009-03-21
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Short Communications
Keywords:
Gilthead seabream (Sparus aurata), lipid oxidation, culturing techniques.
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How to Cite
Fagioli, P., Badiani, A., Bonaldo, A., Testi, S., & Gatta, P. (2009). RANCIDITY DEVELOPMENT DURING FROZEN STORAGE OF FILLETS FROM GILTHEAD SEABREAM (Sparus aurata) REARED IN ITALY. Italian Journal of Food Safety, 1(3), 61. https://doi.org/10.4081/ijfs.2009.1424