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首页> 外文期刊>Italian Journal of Food Safety >RANCIDITY DEVELOPMENT DURING FROZEN STORAGE OF FILLETS FROM GILTHEAD SEABREAM (Sparus aurata) REARED IN ITALY
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RANCIDITY DEVELOPMENT DURING FROZEN STORAGE OF FILLETS FROM GILTHEAD SEABREAM (Sparus aurata) REARED IN ITALY

机译:意大利饲养的金头海SE(Sparus aurata)的鱼片冷冻贮藏期间的酸度发展

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摘要

Lipid oxidation indices (Free Fatty Acids-FFA, Peroxide Value-PV and Thiobarbituric Acid-TBA) were evaluated in frozen fillets from seabream reared in Italy in: land based facilities (recirculation systems), lagoons or net-cages. Statistically significant differences emerged among seabream sources for all indices. Quality loss related to rancidity seemed to have been affected by both storage time and culturing system.
机译:在意大利养殖的鲷鱼的冷冻鱼片中,评估了脂质氧化指数(游离脂肪酸-FFA,过氧化物-PV和硫代巴比妥酸-TBA)在以下场所的生长:陆上设施(再循环系统),泻湖或网箱。各种来源的鲷鱼来源之间在统计上存在显着差异。与酸败有关的质量损失似乎已受到存储时间和培养系统的影响。

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