Improving of fatty acids profile of fillets shehri (Lethrinus microdon) during freezing by packaging under vacuum system
Aim of this research was to study on effect of vacuum packaging on fatty acids profiles changes in Lethrinus microdon fish fillet during frozen storage up to 40 days. Palmitic acid (C16:0) and stearic acid (C18:0) were the major fatty acids among the SFAs (Saturated Fatty Acids) during storage. Also...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto Federal de Educação, Ciência e Tecnologia do Amapá
2017-08-01
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| Series: | Journal of Bioenergy and Food Science |
| Subjects: | |
| Online Access: | http://periodicos.ifap.edu.br/index.php/JBFS/article/download/125/165 |