| |
| Field |
Value |
| |
| Title |
Preliminary study of the changes associated with lipid break down in oil sardines [sardinella longiceps] stored at refrigerated temperatures |
| |
| Names |
Nair, M.R.
|
| Date Issued |
1962 (iso8601) |
| Abstract |
The spoilage of a fatty fish like oil sardine is the cumulative effect of many phenomena controlled or influenced by various factor . When the fish is stored in ice. i t has been known that during t he first week of storage. the enzymes which continue to be active influence the various changes occurring in the tissue. After this period when the dominant bacterial strains become established. these exert marked influence on the spoilage pattern. The spoilage change are further complicated by the changes in the oxidation of fat leading to rancidit y and associated changes. |
| Genre |
Article |
| Topic |
Lipid breakdown |
| Identifier |
Indian Journal of Fisheries 1962: 9(2), 126-132 |
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