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Title

Changes in lipids during different sterilizing conditions in canning albacore (Thunnus alalunga) in oil

AuthorsAubourg, Santiago P. ; Gallardo, José Manuel ; Medina, Isabel
KeywordsFish
Hydrolysis
Oxidation
PUFA
Thermal treatment
Issue Date1997
PublisherBlackwell Publishing
CitationInternational Journal of Food Science and Technology 32(5): 427-431(1997)
AbstractThe effects on muscle lipid deterioration of initial cooking and of three time/temperature processing combinations after 4 months storage of albacore tuna canned in oil were studied. Conjugated dienes only increased slightly on cooking but thiobarbituric acid index increased and fell on canning; free fatty acids (FFA) increased with some canning. Polyene index and polyunsaturated fatty acids (PUFA) content provided higher values with higher temperature, shorter time processing.
Description5 páginas, 2 tablas
Publisher version (URL)http://dx.doi.org/10.1046/j.1365-2621.1997.00131.x
URIhttp://hdl.handle.net/10261/59140
DOI10.1046/j.1365-2621.1997.00131.x
ISSN0950-5423
E-ISSN1365-2621
Appears in Collections:(IIM) Artículos
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