[Thiobarbiturate and peroxide numbers as an index of the state of frozen ocean mackerel]

Autor:	D, Baĭl'ozov, R, Ilieva
Rok vydání:	1975
Předmět:	Food Preservation Fish Products Methods Animals Food Inspection Thiobarbiturates Frozen Foods Peroxides
Zdroj:	Veterinarno-meditsinski nauki. 12(9)
ISSN:	0324-1068
Popis:	Studied were the changes taking place in the fats of frozen mackerel according to its quality. The organoleptic evaluation performed by a standard method served as a basis of comparison. It was found that the fats of standard frozen ocean mackerel show a thiobarbiturate number after Kopecky (E/n X 10) ranging up to 10, and a peroxide number of up to 0.20% J2, resp. the index after Lea (ml 0.01n Na2S2O3 per gram of fat) being up to 1.60. The fats are extracted in a way that is based on Bligh and Dyer's method.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::08270e76db888f47da141c9f7817da1c https://pubmed.ncbi.nlm.nih.gov/1210010 Zobrazit plný text záznamu