Alteration of the lipid of red carp (Cyprinus carpio) during frozen storage

The aim of this study was to determine the oxidative stability of oil extracted from red carp fish frozen up to 9 months at −18°C. To assess oil stability of red carp fish, the analytical indexes and Fourier transform infrared (FTIR) spectroscopy were used. These methodologies used provided similar...

Descripción completa

Detalles Bibliográficos
Autores principales: Tenyang, Noel, Tiencheu, Bernard, Tonfack Djikeng, Fabrice, Morfor, Azia Theresia, Womeni, Hilaire Macaire
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475762/
https://www.ncbi.nlm.nih.gov/pubmed/31024710
http://dx.doi.org/10.1002/fsn3.971

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475762/
https://www.ncbi.nlm.nih.gov/pubmed/31024710
http://dx.doi.org/10.1002/fsn3.971

Ejemplares similares