Flesh Concentration of Various Long-Chain Free Fatty Acids of Pacific Halibut (Hippoglossus stenolepis) and Chinook Salmon (Oncorhynchus tshawytscha) Frozen at Sea
作者:
J. R. Botta,
J. F. Richards,
N. Tomlinson,
期刊:
Journal of the Fisheries Board of Canada
(NRC Available online 1973)
卷期:
Volume 30,
issue 1
页码: 79-82
ISSN:0706-652X
年代: 1973
DOI:10.1139/f73-010
出版商: NRC Research Press
数据来源: NRC
摘要:
Changes in the concentration of long-chain free fatty acids were determined gas chromatographically from inside and outside muscle samples of brine- or plate-frozen Pacific halibut and chinook salmon stored for 9–81 weeks.With both species the concentration of individual free fatty acids was greater in outside muscle than in inside muscle. Few differences in concentration of free fatty acids were noted between plate- and brine-frozen samples. Numerous free fatty acids increased significantly in concentration during frozen storage. For both species the increase was most rapid during the first 26–45 weeks of storage. The detection of flavor differences was unrelated to the concentration of individual free fatty acids.
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