Rancidity inhibition study in frozen whole mackerel (scomber scombrus) by a previous plant extract treatment.
The effect of flaxseeds (Linum usitatissimum) on rancidity development in frozen whole mackerel (Scomber scombrus) was studied. For it, fresh mackerel were dipped in flaxseeds aqueous extract during 60 min, frozen at –80 ºC during 24 hours and kept frozen (–20 ºC) up to 12 months. Sampling was carri...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2005-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/108 |