Use of Simple Fat Analysis for Evaluating Quality changes in intermediate Moisture Fish stored at Tropical Temperature .

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dc.contributor.authorOBANU, ZAK A.
dc.date.accessioned2022-02-01T05:17:17Z
dc.date.available2022-02-01T05:17:17Z
dc.date.issued1987
dc.description.abstractChanges in the quality of intermediate moisture (IM) fish during storage at 38°C were monitored by assessing the moisture content, pH, acid value, peroxide value and thiobarbituric acid (TBA) value periodically. Results adequately portrayed the hydrolysis and peroxidation of fats and the concomitant protein degradation and cro.sslinking reactions that have been shown by more so.phisticated methods to. occur in intermediate moisture fish. Since these changes markedly affect the organoleptic quality, acceptability/shelf-life and nutritive value of IM flesh-foods their predictability by simple fat analytical techniques i::i of practical value where/ when the more sophisticated monitoring techniques are not feasibleen_US
dc.identifier.citationFishery Tech 24(1):31-36en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5693
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectSimple Fat Analysis,Evaluating Quality changes,intermediate Moisture Fish stored,Tropical Temperature .en_US
dc.titleUse of Simple Fat Analysis for Evaluating Quality changes in intermediate Moisture Fish stored at Tropical Temperature .en_US
dc.typeArticleen_US
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