Record Details


Field	Value

Title	Lipid Hydrolysis in mackerel (Rastrelliger kanagurta) During frozen storage

Names	Nair, P.G.V. Gopakumar, K. Nair, M.R.
Date Issued	1976 (iso8601)
Abstract	Fresh mackerel (Rastrelliger kanagurta) were frozen in a contact plate freezer at -40 degrees C, then stored at -18 degrees C for <=150 days. At intervals during storage, the total lipid, triglyceride, phospholipid, non-phosphorylated lipid, P, unsaponifiable matter, free fatty acid, phosphatidyl choline, phosphatidyl serine and phosphatidyl ethanolamine concn. and the Wijs I value were determined. Tables and graphs of results are given. The results show that phospholipid concn. decreased during frozen storage, the hydrolysis rate being max. early in the storage period, and decreasing later. Changes in free fatty acid concn. were inversely proportional to those in phospholipid concn. Rates of hydrolysis of phosphatidyl choline and phosphatidyl ethanolamine were approx. equal; concn. of phosphotidyl serine remained approx. constant throughout storage. I value decreased from 170.1 to 130.2 during the storage period. Changes in lipid fractions other than phospholipids and free fatty acids were small
Genre	Article
Topic	fatty acids
Identifier	Fishery Technology 1976:13(2), 111-114

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