Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering

Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering

The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (Cyprinus carpio) and Atlantic mackerel (Scomber scombrus) minced fish flesh were studied. The heating treatment at all conditions...

Full description

Bibliographic Details
Main Authors: E. Abd El-Moneim Mahmoud, J. Dostálová, D. Lukešová, M. Doležal
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2009-06-01
Series:Czech Journal of Food Sciences
Subjects:
acid value
common carp
conjugated dienes
fatty acids
fish lipids
lipid oxidation
mackerel
microwave heating
peroxide value
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0026_oxidative-changes-of-lipids-during-microwave-heating-of-minced-fish-flesh-in-catering.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0026_oxidative-changes-of-lipids-during-microwave-heating-of-minced-fish-flesh-in-catering.php

Similar Items