Title
EFFECT OF GLAZING ON OXIDATIVE CHANGES OF FISH STORED AT STABLE AND UNSTABLE FREEZING CONDITIONS
Autor
Peter Popelka, Slavomír Marcinčák, Jozef Nagy, Peter Žoldoš, Lýdia Šoltýsová
Keywords
glazing, fish fillets, oxidative changes, freezing temperature
Abstract
Glazing is used to protect deep frozen fish fillets from the effect of fat oxidation during freezing storage. Effect of glazing on oxidation changes of fats in fish fillets during freezing storage at stable and unstable temperature conditions was estimated. Obviously, glazing and stable freezing conditions of storage had positive impact on range of oxidative changes of fats expressed as an amount of malondialdehyde.
Pages
23-28
Cite
Popelka, P., Marcinčák, S., Nagy, J., Žoldoš, P., Šoltýsová, L. (2008). EFFECT OF GLAZING ON OXIDATIVE CHANGES OF FISH STORED AT STABLE AND UNSTABLE FREEZING CONDITIONS. Acta Sci. Pol. Med. Vet., 7(2), 23-28.
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