Quantitative quality tests for South African fish meal: An investigation into the validity of a number of quality indices

Autor:	Adrianus J. de Koning
Rok vydání:	1999
Předmět:	chemistry.chemical_classification Meal Fat content digestive oral and skin physiology Food spoilage Fatty acid Biology Fish meal chemistry Total volatile Fish lipids (amino acids peptides and proteins) Food science Food Science Polyunsaturated fatty acid
Zdroj:	International Journal of Food Properties. 2:79-92
ISSN:	1532-2386 1094-2912
DOI:	10.1080/10942919909524591
Popis:	Fish meals from different factories were analysed for moisture, protein, and fat content. Pre‐processing spoilage of the fish was assessed by determining total volatile basic nitrogen (TVBN), free fatty acid (FFA) and phospholipid (PL) contents of the meals. Heat damage during drying was assessed by determining polyunsaturated fatty acid (PUFA) content of the meal lipids. Results indicated that the PL level of the meals is a better indicator of pre‐processing fish spoilage than either its TVBN or FFA content. The PUFA content of the meal lipids proved to be an excellent guide towards detecting heat abuse during drying of the meals. No evidence was found for concluding that steam dryer causes more heat damage to meals than flame dryer.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::64063d959a2d8dd26019cca2943e8644 https://doi.org/10.1080/10942919909524591 Zobrazit plný text záznamu