Selective release of fatty acids during lipid hydrolysis in frozen stored milk fish (chanos chanos)

dc.contributor.author	Viswanathan Nair, P.G.
dc.contributor.author	Gopakumar, K.
dc.date.accessioned	2017-10-09T09:34:08Z
dc.date.available	2017-10-09T09:34:08Z
dc.date.issued	1985
dc.description.abstract	Lipid hydrolysis and the nature of fatty acids lost as a result of lipid hydrolysis in milk fish ( Chanos chanos) during frozen storage at-20°C is discussed in this paper. There was a preferential loss of saturated acids during the first three weeks of storage. This was followed by loss of polyunsaturated acids during the next seven weeks. Sharp decrease in the levels of monounsaturated acids was observed from the 10th week of frozen storage. These observations are due to the preferential hydrolysis of phospholipids with relatively high proportion of saturated acids during the first three weeks, followed by the hydrolysis of phospholipids with high proportions of polyunsaturated fatty acids from the 3rd to the 10th week, and :finally, predominant hydrolysis of neutral lipids from the 10th week onwards. Storage of fish in the ice prior to freezing was found to accelerate lipid hydrolysis, especially that of neutral lipids, during frozen storage	en_US
dc.identifier.citation	Fish Technol.22(1):1-4	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/2956
dc.language.iso	en	en_US
dc.publisher	Society of Fisheries Technologis(India)	en_US
dc.title	Selective release of fatty acids during lipid hydrolysis in frozen stored milk fish (chanos chanos)	en_US
dc.type	Article	en_US

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