Rancidity inhibition study in frozen whole mackerel (scomber scombrus) by a previous plant extract treatment.

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...

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Bibliographic Details
Main Authors: Ludmila Stodolnik, Aneta Stawicka, Grzegorz Szczepanik, Santiago P. Aubourg
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2005-09-01
Series:Grasas y Aceites
Subjects:
flaxseeds
frozen storage
mackerel
quality
rancidity
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Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/108

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