Lipid breakdown in oil sardine (Sardinella longiceps) during frozen storage

Simple item page
dc.contributor.authorNair, P.G.V.
dc.contributor.authorAntony, P.D.
dc.contributor.authorGopakumar, K.
dc.contributor.authorNair, M.R.
dc.date.accessioned2013-06-12T05:48:50Z
dc.date.available2013-06-12T05:48:50Z
dc.date.issued1978
dc.description.abstractSardines with (i) 6% and (ii) 10% fat content were frozen at -40 degrees C, stored at -18 degrees C after wrapping in polyethylene sheets for 180 days, and analysed at regular intervals for phospholipid breakdown, production of free fatty acids, and changes taking place in unsaturated fatty acids. Free fatty acid production was faster in (ii) as the neutral lipids contributed substantially to the production of free fatty acids, which was not the case in (i). Fatty acids most affected during storage were C20:5 and C22:6. The polyene indices decreased during storage. Both these effects were more pronounced in (ii).en_US
dc.identifier.citationFishery Technology 1978:15(1), 81-84en_US
dc.identifier.urihttp://hdl.handle.net/123456789/201
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectdecompositionen_US
dc.subjectfatty acidsen_US
dc.subjectfishen_US
dc.subjectlipidsen_US
dc.subjectsardinellaen_US
dc.subjectstorage colden_US
dc.titleLipid breakdown in oil sardine (Sardinella longiceps) during frozen storageen_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Lipid Breakdown in Oil Sardine (sardinella longiceps) During Frozen Storage.pdf
Size:
265.01 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
201 B
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Peer Reviewed Journal Articles (National) (B&N)