RANCIDITY DEVELOPMENT DURING FROZEN STORAGE OF FILLETS FROM GILTHEAD SEABREAM (Sparus aurata) REARED IN ITALY
AbstractLipid 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.
- Abstract views: 4125
- PDF: 941
Copyright (c) 2009 P. Fagioli, A. Badiani, A. Bonaldo, S. Testi, P.P. Gatta
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.